Amy Ho photo

Here’s what Suyo Modern Peruvian‘s Max Curzon-Price and Andrew Kong have to say about this refreshing drink: “Canopy is a cocktail resonant of being above the spanning, cacophonous canopy of the Amazon. As tropical rainstorms roll across a sea of green leaves and blot out the blue skies, they bring rains washing away yesterday and soaking new life taking root in the undergrowth.”


0.75 oz Tequila Cazadores Blanco

0.75 oz Agua Santa Mezcal

0.75 oz St. George Green Chile Vodka

1 oz Cherry Blossom Tea Syrup (see recipe)

0.75 oz Alternative Acid (see recipe, or used premixed Super Sour or Zap from Modern Bartender)

2 dashes bergamot bitters

1.5 oz soda water


Place all ingredients (except soda water) in a cocktail shaker with ice; shake well then strain over fresh ice in a Collins or highball glass. Top with soda. Serves 1.

Cherry Blossom Syrup

Note that you will need a scale to measure these ingredients.

40g looseleaf cherry blossom tea (preferably from Vancouver-based Tealeaves)

1,000g (1 kg) water

About 1,000g (1 kg) granulated sugar

Bring water to a boil and pour over tea. Steep for 20 minutes. Strain the tea leaves out and weigh the tea; now add equal weight in sugar. Makes about 4 cups.

Alternative Acid

This flavourless, odourless acid solution replicates the mouthfeel and tartness of citrus without overwhelming the delicate flavours in the cocktail. Note that you will need a scale to measure these ingredients.

30g citric acid

20g malic acid

3g tartaric acid

3g salt

1,000g (1 kg) water

Combine all ingredients in a non-reactive container. Stir well until fully dissolved. Makes about 4 cups.

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