At Dominion Bar + Kitchen, the food is “New Canadian,” or classics with a twist, and this cocktail is no exception. A tropical take on the classic Moscow Mule, it was meant to be an in-house “secret” drink named for the restaurant’s parent company (Century Group). Turned out the secret was too good not to share, and it has become a customer favourite.

• 1.5 oz vodka

• 0.5 oz Giffard Caribbean Pineapple liqueur

• 0.5 oz ginger simple syrup (see note)

• 0.5 oz passionfruit syrup

• 1 oz lime juice

• 4 oz ginger beer

• 3 dashes angostura bitters

• Garnish: Lime wedge

Add all ingredients except ginger beer, bitters and lime wedge into an ice-filled cocktail shaker. Shake for 20 seconds, then strain into a copper mug (if available; if not, a Collins glass is fine). Add ginger beer and bitters, stir gently, then garnish with a lime wedge. Serves 1.

Note: To make the ginger simple syrup, simmer 3 cups of water, 3 cups of sugar and 1 whole unpeeled ginger root, sliced, until sugar has dissolved. Let ginger steep as the syrup cools, then strain. Syrup will keep, chilled, for up to two weeks.