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7 | W aterloo C hronicle | T hursday,S eptem ber 23,2021 w aterloochronicle.ca September 20-25, 2021 Weekly Specials Fresh New York Striploin Steak $16.99 lb Reg $18.99 lb $37.46 kg Reg $41.87 kg Fresh Pig Tails $2.99 lb Reg $3.49 lb $6.59 kg Reg $7.69 kg Store Made Stuffed Rolled Ribs $4.99 lb Reg $5.99 lb $11.00 kg Reg $13.21 kg Store Made Smoked Pork Hocks $3.49 lb Reg $3.99 lb $7.69 kg Reg $8.80 kg Store Made Smoked Mozzarella Cheese $12.99 lb Reg $14.99 lb $2.86/100 g Reg $3.30/100 g Store Made Deli Sliced Smoked Turkey $9.99 lb Reg $10.99 lb $2.20/100 g Reg $2.42/100 g Store Made Deli Sliced Black Forest Ham $9.99 lb Reg $10.99 lb $2.20/100 g Reg $2.42/100 g Store Made Polish Sausage $5.99 lb Reg $6.99 lb $13.21 lb Reg $15.41 kg Store Made Smoked Picnic Hams $2.99 lb Reg $3.79 lb $6.59 kg Reg $8.36 kg They're back! Limited time offer! Waterloo Beer Brats $6.99 4/pkgs or 2/pkgs for $12.00 • 550 Fennell Ave. E. Unit 16 B, Hamilton 289-768-6167 • 723 Rymal Rd.W. Unit 500, Hamilton 289-768-8971 • 570 University Ave. E. Unit 905,Waterloo 888-907-1436 • 350 Conestoga Blvd. Unit B3, Cambridge 888-737-9976 • 168 Barton St. Unit 3, Stoney Creek 289-203-3256 • 1144Wilson St.W. Unit D203,Ancaster 289-203-3195AWARD WINNING CLINIC | Doctor of Audiology NOW OPEN! 370Winston Road Grimsby, 289-206-5364 Certified Lyric provider • www.auburnmountainhearing.com Welcome back to school! Have a safe and fun year everyone! OPEN EvENiNgs aNd saturdays by aPPOiNtmENt PaymENt PLaNs avaiLabLE The pandemic's reach has been both long and sustained as food operations continue to evolve in order to reach new cus- tomers and keep current custom- ers engaged. The Bottle Shop by Sugar Run has recently launched the online sale of pre-made cocktails de- signed to be "fridge to glass." The emphasis is on the flavour and the simplicity; the drinks re- quire no stirring or shaking and no work to prepare: it's just chill and pour into your favourite glass and, well, chill out. The e-Bottle Shop is the brain- child of Sugar Run beverage di- rector Matt Hewson, who joined the staff of the downtown Kitche- ner (33 Queen St. S.) "speakeasy" in the last little while. "I came here during one of the lockdowns. It could have been a year ago," he quips of the general upheaval caused by the pandem- ic. "It could have been three. Who knows?" What is certain is Hewson's cred as a bartender who has add- ed to what he hopes is a new boozy revenue stream for Sugar Run. "I had been thinking about these batch bottles for a while be- fore the provincial legislation (around the sale of beverage alco- hol) had changed." Sugar Run, specializing in rum cocktails, is a late-night ven- ue focused on the culture of fla- vour infusions, dry-shake tech- nique, jiggers, citrus wheels and dilution rates. For Hewson, the speakeasy has been the impetus to creativi- ty. "I come from a bourbon and gin background when it comes to cocktails, so this has been a great learning opportunity." His research and development has yielded an online store of six cocktails with more on the way. Serving suggestions are on the Bottle Shop website (sugar- shop.ca), and delivery is through a local shipping company. The apothecary-style bottles are 200 mL, roughly three cock- tails (ranging in price from $20- $25), and need only a pour: just re- move from the fridge or freezer and serve, perhaps in a coupe glass or perhaps with a king cube, he says. "A lot of people had been fo- cusing on kits and takeout syrups that you built and garnished at home," Hewson said. "We wanted the same drink ex- perience, but we've taken the work out of it. All the infusion, di- lution and garnish are done to measurement so you're getting a precise cocktail like you would here." Hewson says the drinks are shelf-stable. "They don't have to be stored in the fridge, but put them in the freezer for 20 minutes so you get that nice cocktail chill." "Private Eyes" is gin-based with Pierre Ferrand dry Curacao and with a syrup made with clo- ver honey from Legacy Greens. "It's pretty much where we get all our produce," Hewson said of the small market shop on Ontario Street. "Thinking of You" is a 12-year- old rum base spiked with Oloroso sherry with Angostura bitters. "I'm hoping you get those walnut, balsamic and tobacco notes from the sherry and then I add an oat- meal stout syrup that I make," he said. "Keep Forgetting" is a take on the classic cocktail "The Toronto. This is different with bourbon and some bitterness from Fernet and burnt orange syrup." Hewson says inspiration comes from day-to-day events, like during a ION ride. "I always have my phone ready for notes. And if I'm at a restaurant and I taste something interesting, it gives me an idea." He says few bars have similar online cocktails, and he is expect- ing this model to grow, after hav- ing been operating only for a few weeks. Visit sugarshop.ca. Andrew Coppolino is a Kitche- ner-based food writer and broad- caster. Visit him at www.andrew- coppolino.com. IT'S 'FRIDGE TO GLASS' AT NEW BOTTLE SHOP Matt Hewson is seen behind the bar at Sugar Run with Bottle Shop cocktails. Andrew Coppolino photo OPINION ANDREW COPPOLINO Column THE BOTTLE SHOP BY SUGAR RUN ADDRESS: 33 Queen St. S., Kitchener EMAIL: info@sugarrun.ca WEBSITE: sugarshop.ca