WHAT’S YOUR FAVOURITE?
What’s Your Favourite?
Bar owner and AMA member JoAnne Pearce on weeds that are worth a second look and the mocktail book that blows her mind.
By Nicole Keen
Since opening Spilt Zero Proof — Alberta’s first non-alcoholic bar — nearly two years ago, co-founder and CEO JoAnne Pearce has been on a mission to elevate mocktails. Approaching the drinks as an art form, she fearlessly combines flavours to create “witchy culinary” concoctions with nary a Negroni in sight. While Pearce admits that Spilt occupies most of her time, she also manages to write a mocktail column for CBC’s Radio Active, forage in the backyard and hang out with her red Labrador Retriever, Oscar.
PHOTO: COURTESY OF JOANNE PEARCE
(From top) The Sparrow interior in Montréal; wild horseradish in bloom, a perennial known for its edible root. | PHOTOS: (FROM TOP) COURTESY OF THE SPARROW; AMELIA/ADOBE STOCK
Who has had the biggest influence on your work within the food and beverage industry?
The Alinea Group [of restaurants] in Chicago released a book called Zero: A New Approach to Non-Alcoholic Drinks. Every time I open that book, my brain just explodes with ideas.
Are there any bars that inspired you during the creation of Spilt?
In terms of vibes, I love really cozy, atmospheric bars like Clementine in Edmonton or Sparrow in Montreal. The space that we’re in really has an ’80s feel to it, so we took a lot of decor inspiration from things like Miami Vice and The Golden Girls.
Where else do you find ideas?
The garden. I’m really inspired by what grows in my backyard. I’m probably a terrible neighbour, because I don’t like cutting my weeds. Dandelion is one of my favourite ingredients. Pineappleweed, [also known as] wild chamomile, is incredible. My favourite discovery this year was wild horseradish.
What’s your ideal mocktail and food pairing?
A smoked honey shooter with a cave-aged Kaltbach cheese, a cave-aged goat cheese that can only be crafted by a select few trained individuals.
Who would you love to share a mocktail with, living or dead?
I’d really like to sit down with my grandparents. They were all drinkers, but I would love the challenge of making them each a mocktail that they would enjoy. I realize as I get older that I’m a lot like my mom’s mom: very creative and driven. She had a restaurant and a haberdashery.
You’ve described sipping a mocktail as an act of self-care. What are some other self-care rituals you enjoy?
I’ve quit drinking [alcohol] and smoking, and I’ve learned that the best way to quit something is to always use the carrot and not the stick. I really believe in bribing myself with a hot bath, cake and dog cuddles. AMA
Kaltbach sandstone cave in Switzerland, where Emmi’s Kaltbach cheese is matured. | PHOTO: COURTESY OF THE EMMI GROUP
Since opening Spilt Zero Proof — Alberta’s first non-alcoholic bar — nearly two years ago, co-founder and CEO JoAnne Pearce has been on a mission to elevate mocktails. Approaching the drinks as an art form, she fearlessly combines flavours to create “witchy culinary” concoctions with nary a Negroni in sight. While Pearce admits that Spilt occupies most of her time, she also manages to write a mocktail column for CBC’s Radio Active, forage in the backyard and hang out with her red Labrador Retriever, Oscar.
PHOTO: COURTESY OF JOANNE PEARCE
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(From left) The Sparrow interior in Montréal; wild horseradish in bloom, a perennial known for its edible root. | PHOTOS: (FROM LEFT) COURTESY OF THE SPARROW; AMELIA/ADOBE STOCK
Who has had the biggest influence on your work within the food and beverage industry?
The Alinea Group [of restaurants] in Chicago released a book called Zero: A New Approach to Non-Alcoholic Drinks. Every time I open that book, my brain just explodes with ideas.
Are there any bars that inspired you during the creation of Spilt?
In terms of vibes, I love really cozy, atmospheric bars like Clementine in Edmonton or Sparrow in Montreal. The space that we’re in really has an ’80s feel to it, so we took a lot of decor inspiration from things like Miami Vice and The Golden Girls.
Where else do you find ideas?
The garden. I’m really inspired by what grows in my backyard. I’m probably a terrible neighbour, because I don’t like cutting my weeds. Dandelion is one of my favourite ingredients. Pineappleweed, [also known as] wild chamomile, is incredible. My favourite discovery this year was wild horseradish.
What’s your ideal mocktail and food pairing?
A smoked honey shooter with a cave-aged Kaltbach cheese, a cave-aged goat cheese that can only be crafted by a select few trained individuals.
Who would you love to share a mocktail with, living or dead?
I’d really like to sit down with my grandparents. They were all drinkers, but I would love the challenge of making them each a mocktail that they would enjoy. I realize as I get older that I’m a lot like my mom’s mom: very creative and driven. She had a restaurant and a haberdashery.
You’ve described sipping a mocktail as an act of self-care. What are some other self-care rituals you enjoy?
I’ve quit drinking [alcohol] and smoking, and I’ve learned that the best way to quit something is to always use the carrot and not the stick. I really believe in bribing myself with a hot bath, cake and dog cuddles. AMA
Kaltbach sandstone cave in Switzerland, where Emmi’s Kaltbach cheese is matured. | PHOTO: COURTESY OF THE EMMI GROUP
(From top) The Sparrow interior in Montréal; wild horseradish in bloom, a perennial known for its edible root. | PHOTOS: (FROM TOP) COURTESY OF THE SPARROW; AMELIA/ADOBE STOCK
Who has had the biggest influence on your work within the food and beverage industry?
The Alinea Group [of restaurants] in Chicago released a book called Zero: A New Approach to Non-Alcoholic Drinks. Every time I open that book, my brain just explodes with ideas.
Are there any bars that inspired you during the creation of Spilt?
In terms of vibes, I love really cozy, atmospheric bars like Clementine in Edmonton or Sparrow in Montreal. The space that we’re in really has an ’80s feel to it, so we took a lot of decor inspiration from things like Miami Vice and The Golden Girls.
Where else do you find ideas?
The garden. I’m really inspired by what grows in my backyard. I’m probably a terrible neighbour, because I don’t like cutting my weeds. Dandelion is one of my favourite ingredients. Pineappleweed, [also known as] wild chamomile, is incredible. My favourite discovery this year was wild horseradish.
What’s your ideal mocktail and food pairing?
A smoked honey shooter with a cave-aged Kaltbach cheese, a cave-aged goat cheese that can only be crafted by a select few trained individuals.
Who would you love to share a mocktail with, living or dead?
I’d really like to sit down with my grandparents. They were all drinkers, but I would love the challenge of making them each a mocktail that they would enjoy. I realize as I get older that I’m a lot like my mom’s mom: very creative and driven. She had a restaurant and a haberdashery.
You’ve described sipping a mocktail as an act of self-care. What are some other self-care rituals you enjoy?
I’ve quit drinking [alcohol] and smoking, and I’ve learned that the best way to quit something is to always use the carrot and not the stick. I really believe in bribing myself with a hot bath, cake and dog cuddles. AMA
Kaltbach sandstone cave in Switzerland, where Emmi’s Kaltbach cheese is matured. | PHOTO: COURTESY OF THE EMMI GROUP