Rosa’s Punch

Jessica Blaine Smith photo courtesy of Vela


1.25 cups sugar, plus additional if needed

2 cups water

3 cups (750 mL bottle) Malfy Rosa

3 cups (750 mL bottle) Cocchi Rosa

2 cups lemon juice

3 cups fresh grapefruit juice

2 star anise

2 sticks cinnamon

One lemon, cut into wheels

Garnish: rose petals and your favourite sparkling rosé

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Tea Ceremony

Gabriel Li photo courtesy of MIMI Chinese


5 oz Grey Goose vodka

1.75 oz Lillet Blanc

0.75 oz Strega

2 oz lemon juice

1.5 oz honey syrup (equal parts honey and warm water)

2 oz black wolfberry tea

2 oz cold-brewed jasmine tea

3 oz coconut milk

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Rule of 8

Photo courtesy of Dasha


12 oz Bacardi Ocho

4 oz Rémy Signature Brandy

2 oz Luxardo Amaretto

4 oz fresh lime juice

8 oz pineapple juice

6 oz mandarin syrup (see recipe)

12 oz grapefruit soda

Garnish: edible flowers, dehydrated pineapple, fresh fruit slices or whatever captivates your imagination

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Armed Robbery

The Armed Robbery is a subtly butter-washed cocktail that is as cozy as it is complex. Chelsea Brown photo

This cocktail from The Watson is warming and fragrant with smoke, honey, walnuts and buttery shortbread. Note that the whisky will take two days to infuse before you can make the cocktail.

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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.”

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The classic Gimlet is simply half gin and half Rose’s Lime Juice. Although Raymond Chandler declared, “It beats Martinis hollow,” in his 1954 noir novel The Long Goodbye, it can be a bit sweet and unbalanced for modern palates, which is why we prefer the “refreshed” version below. 

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Singapore Sling

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The Singapore Sling is the king of tropical cocktails. It was created at Raffles Hotel in 1915, but its heyday was arguably in the 1950s and ’60s. Forget the overly sweet versions you may have encountered; the original is complex and refreshing, perfect for a sultry tropical day.

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When made with quality ingredients, this vodka highball is refreshing, versatile and deliciousand as easy to make as it is to enjoy.

2 oz vodka 

4 oz freshly squeezed grapefruit juice 

Garnish: Grapefruit peel or wedge

Optional: Salted rim (for a Salty Dog)

Optional: 0.5 oz Campari (for an Italian Greyhound)

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