{"id":3838,"date":"2024-01-15T06:29:48","date_gmt":"2024-01-15T12:29:48","guid":{"rendered":"https:\/\/owamni.com\/?p=3838"},"modified":"2024-01-15T06:29:48","modified_gmt":"2024-01-15T12:29:48","slug":"liquor-awards-sustainable-bar-program-of-2023","status":"publish","type":"post","link":"https:\/\/owamni.com\/blog\/liquor-awards-sustainable-bar-program-of-2023\/","title":{"rendered":"LIQUOR AWARDS – Sustainable Bar Program of 2023"},"content":{"rendered":"

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This acclaimed Minneapolis restaurant is creating inventive zero-proof cocktails using Indigenous ingredients.<\/h3>\n

by: Audrey Morgan | liquor.com<\/a><\/p>\n

What does a cocktail program look like without spirits, citrus, or sugar?<\/p>\n

At Owamni<\/a>, the acclaimed Indigenous restaurant in Minneapolis, the answer might resemble the Dagwaagin, a squash-based shrub that gets its heat from fresh ginger, sweetness from maple syrup, and a boost of acidity from apple cider vinegar. Topped with soda water, it\u2019s one of the most popular drinks on Owamni\u2019s fully Indigenous zero-proof menu.<\/p>\n

This spotlight on \u201cdecolonized\u201d ingredients has garnered Owamni nonstop accolades since Lakota Sioux chef Sean Sherman<\/a> opened the restaurant in the summer of 2021. Dishes on the food menu omit non-native ingredients like beef, dairy, and wheat flour to focus on Indigenous produce and game, and the beverage program has been a crucial part of Owamni\u2019s vision since day one.<\/p>\n

The restaurant\u2019s original bar director and general manager Kareen Teague, a member of the Ojibwe tribe within the Anishinaabe group, launched an innovative zero-proof cocktail menu without cane sugar and citrus, relying on sweeteners like maple syrup and honey, as well as acid sources that include tart sumac berries. The menu pays homage to Teague\u2019s heritage with ingredients that are native to the area like corn and currants, and Anishanaabe names for each drink.<\/p>\n

Teague has since parted ways to work as the bar manager at Dashfire Distillery in Minneapolis, but he maintains a relationship with Owamni, where his sister, Jasmine, is now an integral part of the bar team. Although the decision to focus on zero-proof cocktails partly evolved from the lack of a full liquor license, Jasmine says the non-alcoholic aspect makes sense for the restaurant\u2019s mission.<\/p>\n

\u201cWe\u2019ve seen firsthand what alcoholism has done to our Indigenous community,\u201d she says. \u201cKareen really wanted to focus on the medicinal part of [non-alcoholic cocktails] and keep the ingredients Indigenous.\u201d<\/p>\n

Many of the menu\u2019s ingredients were part of the siblings\u2019 upbringing on Minnesota\u2019s Red Lake reservation. \u201cWe had so many plants and flowers growing up,\u201d says Jasmine. \u201cMy mom named me after a flower. Then my dad would work with herbs and use them for a lot of spiritual practices.\u201d<\/p>\n

Their family\u2019s ancestral knowledge has been worked into all aspects of the restaurant\u2019s drinks menu.<\/p>\n

\u201cI like to make sure that each drink is not just something that is delicious to consume but that it\u2019s providing something for the body as well,\u201d says Jasmine.<\/p>\n

Nettle leaf, for example, contains calcium that can help prevent Type 2 diabetes, she says, a prevalent issue in their community, while sage is a diuretic. Both find their way into the Bashkodejiibik (the Anishanaabe word for sage), a drink that also includes bergamot and blackberry. Seasonality dictates the menu as well. Manoomin (wild rice), harvested in the fall, found its way into a horchata-like drink on last year\u2019s winter menu.<\/p>\n

Owamni\u2019s bar team works closely with the kitchen to minimize food waste. \u201cThat was something I learned early on in our culture, that every part of everything always has a use,\u201d says Jasmine, attributing this knowledge to the Ojibwe tribe\u2019s Seven Grandfather teachings.<\/p>\n

Leftover aronia berries from a culinary event, for instance, became the base of the Ziiwiskaagamin, a sour-style drink with cranberries, sumac, balsam fir, and chamomile.<\/p>\n

Owamni doesn\u2019t skip alcohol entirely, and offers a wine and beer menu. But like everything at the restaurant, selections are chosen thoughtfully. Sherman has cultivated relationships with wine producers around the world to create a wine selection that\u2019s entirely BIPOC-sourced, featuring Indigenous producers like te P\u0101, Camins 2 Dreams, and Twisted Cedar, as well as producers of color from Mexico and South Africa.<\/p>\n

\u201cSean wanted to pick a platform in a generally white-dominated space,\u201d says manager Chrissy Sierra.<\/p>\n

As with the zero-proof menu, the so-called limitations open up a world of possibilities. \u201cThe fun thing about Mexican wines is they have none of the same rules as California or European wines,\u201d says Sierra. As an example, she points to one of her favorite selections, a Grenache-Mourvedre-Carignan blend from Valle de Guadalupe producer Bruma. \u201cThere\u2019s no gatekeeping. You can grow whatever you want in whatever region and just see what sticks, what tastes good.\u201d<\/p>\n

The bar staff at Owamni continues to grow, and the restaurant was recently acquired by Sherman\u2019s non-profit North American Traditional Indigenous Food Systems (NATIFS)<\/a>, which will allow Sherman and his team to expand Owamni\u2019s mission beyond Minneapolis and provide more resources for Indigenous people around the country. It\u2019s a mission that comes through clearly in each thoughtful food and drink item on the menu.<\/p>\n

\u201cPart of decolonization is getting back to our roots and relying on nature to heal us,\u201d says Jasmine.<\/p>\n

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This acclaimed Minneapolis restaurant is creating inventive zero-proof cocktails using Indigenous ingredients. by: Audrey Morgan | liquor.com What does a cocktail program look like without spirits, citrus, or sugar? At Owamni, the acclaimed Indigenous restaurant in Minneapolis, the answer might resemble the Dagwaagin, a squash-based shrub that gets its heat from fresh ginger, sweetness from […]<\/p>\n","protected":false},"author":9,"featured_media":3361,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[24],"tags":[],"dipi_cpt_category":[],"yoast_head":"\nLIQUOR AWARDS - Sustainable Bar Program of 2023 - Owamni Restaurant<\/title>\n<meta name=\"description\" content=\"Freddie Bitsoie is an award-winning chef, cookbook author, and through October, the first chef-in-residence at the Indigenous Food Lab.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/owamni.com\/blog\/liquor-awards-sustainable-bar-program-of-2023\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"LIQUOR AWARDS - 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