Recipes: Miijidaa Café & Bistro
Ungava gin is distilled with crowberry and wild rose hips which makes the gin just fruity and acidic enough that we don’t need to put any non-Canadian citrus in our cocktails when we use it.
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There are many influences in what has come to define Canadian cuisine. Starting with the First Nations, followed by the influences of the French, English, there are many ideas and traditions that have motivated us to create something special. In a way, we’ve gone ‘back to the future’ – our menu is a very modern take on, and mélange of our northern gastronomic history.
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You suggested that wonderfully.
I’ll let Miijijaa know that you said so!