What’s your favourite snack and drink pairing?
I enjoy dry styles of sherry, like fino or manzanilla, which pair beautifully with fresh—or even canned—seafood.
What’s the best hangover cure?
Chia is really great. There’s a brand called Mamma Chia that does a nice pre-made smoothie. But water, vitamins and fresh fruit work too. And not drinking that much the night before also works well.
What’s the trashiest thing you eat?
I go for a lot of Chinese food super late at night, which is never good for you. I eat a lot of junk food because it gives you that quick carb boost while you’re working—like tons of Haribo candies.
What’s your death-row meal?
A good aged steak would be awesome.
Spring is coming—finally! What ingredients are you looking forward to using behind the bar?
Ontario has beautiful fresh stuff: asparagus and rhubarb and cherries. Cherries are technically the bane of my existence because they’re awful to pit, but house-made brandied cherries, bourbon cherries, cherry cordials and cherry liqueurs are all tasty!
What do you like about using blood oranges for cocktails?
The play between blood orange, blanco tequila, dry vermouth and Yellow Chartreuse is bright, floral and seasonal.
The names of your cocktails are so playful, like the Pins and Needles. How do you come up with them?
I named this one Pins and Needles because it gives you that tingling feeling. I want people to have an experience when they drink a cocktail, whether it’s a romantic moment or creating a memory for someone. It’s such a lovely thing in life.
Directors: Saty + Pratha
Styling: Peghah Maleknejad
Hair & Makeup: Tami El Sombati, M.A.C
On Wolowski: Dress and belt, both Isabel Marant, TNT. Ring, vintage.
Photo Editor: Lindsay Murrell
Editor: Rachel Heinrichs
Juliana’s Pins & Needles Cocktail
Blood Orange Cordial
9 blood oranges
1 tbsp coriander seeds
1 cinnamon stick
1 1/2 tsp dried rose petals
1 1/2 tsp dried chamomile
4 1/4 cups sugar
Zest and juice oranges. Add the coriander, cinnamon stick, rose petals, chamomile, juice and zest to a pot over high heat. Bring to a boil, reduce heat and let simmer for 20 minutes. Add sugar, and stir until dissolved. Remove from heat and let cool. Strain and store in a Mason jar in the fridge.
1 1/2 oz blanco tequila
1 oz freshly squeezed lemon juice
3/4 oz dry vermouth
3/4 oz Blood Orange Cordial
1/4 oz Yellow Chartreuse
1 tsp dried chamomile
2 blood orange wheels for garnish
Place all ingredients into a cocktail shaker with ice and shake. Strain twice and pour over ice in a Collins glass. Garnish with blood orange wheels.
Tip: The straws are the Spanx of this drink—they hold the orange slices up against the ice,” says Wolkowski on creating this Instagram-perfect presentation.
More Cooking With FLARE:
Cooking With FLARE: Meet Hunky Chef Michael Hunter
Meghan Markle’s Apple Butter Toast
Joy McCarthy’s Chia Strawberry Pudding
Tara O’Brady’s Rhubarb-Rose Gimlet
Heidi and Claudia’s Blueberry Pie