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Pelícano
Night club · Corunna ·
The Montreal Bars Using Food Waste to Create Cocktails | Eater Montreal
"At the swimming pool–themed bar Pelicano I observed the same waste-reduction techniques in use: staff juice and zest fruit, then boil carcasses into cordials, dehydrate peels for garnishes, and blend leftovers into salts or syrups so one piece of fruit yields multiple products. Pelicano is one of three bars co-owned by David Schmidt that have adopted these practices to minimize garbage and stretch produce further, though the extra processing does require more labour." - Tim Forster
