This refreshing, pretty-in-pink summer sipper by Elsa Taylor has been the most popular cocktail at Winnipeg’s The Roost since it opened in 2015. 

• 2 oz gin 

• 0.75 oz berry shrub (see recipe below)

• 0.75 oz lime juice 

• 2 dashes lavender bitters 

• 4 oz Clearly Canadian soda (you can use any flavour, but the blackberry or raspberry work particularly well here) 

• Garnish: Lime leaf, blackberry and edible shimmer dust (available online or at crafts and gourmet retailers)

Fill stemless wine glass halfway with ice and add all ingredients, except soda and garnish. Stir lightly. Top with soda and give a quick stir to integrate. Garnish with berry and lime leaf and sprinkle with edible shimmer. Serves 1.

Berry Shrub

• 1 pint (2 cups) blackberries 

• 1 pint (2 cups) raspberries 

• 2 cups sugar 

• 1 cup good quality white balsamic vinegar 

• 1 cup water 

Muddle berries in a medium-sized pot, then add rest of ingredients and stir well. Bring to a boil while stirring frequently, then remove from heat as soon as sugar is dissolved. Once cooled, strain out pulp and keep finished product refrigerated for up to 2 weeks in the fridge. Makes about 3 cups.