A great patio does not always mean a great cocktail—except on these dandy decks.

Ancora Waterfront Dining & Patio • D/6 Bar and Lounge at Parq Vancouver • Earls Ambleside Beach • Gotham Steakhouse and Bar • H2 Rotisserie and Bar at The Westin Bayshore • Homer Street Café • Keefer Bar • Reflections: The Garden Terrace at Rosewood Hotel Georgia • Vij’s Restaurant

The Third Half

Ancora’s bartender Nicolò Tognon recently won the BC Hospitality Foundation’s Dish ’n Dazzle cocktail competition with this rugby-inspired punch.

• 1 bottle (750 mL) Sombra Mezcal Joven
• 1 cup Branca Menta
• 9 cups brewed and chilled mate tea
• 1 cup lemon honey
• 0.5 cup Malbec wine reduction
• Garnish: Lemon wheels

Combine all the ingredients in a punch bowl and chill well before serving. Just before serving add ice and garnish with lemon wheels. Makes 15 cups, enough for about 30 servings.

Notes: To make the lemon honey, grate lemon zest into honey to your taste. To make the red wine reduction, mix 4 cups red wine and 1.25 oz honey (about 1.5 Tbsp) into a sauce pan and cook over medium heat for 30 minutes.

—by Nicolò Tognon