Picnic Smash

The Picnic Smash, made with Seedlip Spice 94, is ideal for your next outdoor adventure. Photo courtesy of SeedlipThis recipe from Seedlip is ideal for tucking in a picnic basket or insulated backpack for your next outdoor adventure.

• 2 oz Seedlip Spice 94
• 0.75 oz pink grapefruit juice
• 3 tsp strawberry jam
• 2 basil leaves, plus additional for garnish

Place all ingredients in a jam jar filled with ice. Tighten lid and shake well. Garnish with an additional basil leaf. Serves 1.

Zero Proof Clover Club

Mike Norbury’s Zero-proof Clover Club uses Lumette! Photo courtesy of Lumette!

Recipe created by Mike Norbury of Veneto Kitchen + Bar in Victoria.

• 2 oz Lumette!
• 0.75 oz fresh-squeezed lemon juice
• 1 Tbsp raspberry jam
• 1 oz egg white

Place all ingredients in a cocktail shaker without ice and vigorously dry shake. Add ice and shake again until chilled. Strain into a chilled coupe. Serves 1.

The Hound

The Hound, created by Jess Morton at Reid’s Distillery. Photo courtesy of Sobrii

Recipe created by Jess Morton at Reid’s Distillery in Toronto. She suggests using a vegetable peeler to create ribbons from the fresh ginger root.

• 1 or 2 ribbons of fresh ginger root
• 1.75 oz Sobrii
• 4 oz grapefruit-flavoured seltzer
• Garnish: 2 to 3 large mint leaves or a slice of grapefruit

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Mixing it up

Fever-Tree lifts mixers to premium levels, adds a new Refreshingly Light Cucumber Tonic Water to its artisanal collection

Photo courtesy of Fever-Tree

Whether you like to sip on a classic cocktail like a Manhattan or prefer to experiment with new, unconventional concoctions, the spirits world has never been more sophisticated or exciting. Yet for the longest time, mixers were overlooked, an afterthought rather than being considered a crucial ingredient in an extraordinary drink.

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Shhhh…

Peek inside Vancouver’s secret (and not-so-secret) bars within bars

Step through the secret entrance to the luxe private room at D/6 Bar & Lounge. Photo courtesy of D/6 Bar & Lounge

Vancouver is home to countless cool bars, some dive-y, some hip, some themed—and some full of surprises. A few house separate, completely different rooms that you might not even be aware exist. Here’s a handful of the city’s best bars within bars.

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Thai One On

Southeast Asian flavours and a pretty purple hue make this cocktail from The Diamond (and Elk Room) irresistible.

• 1.5 oz yuzu sake
0.5 oz Wray & Nephew overproof rum
• 0.5 oz butterfly pea flower syrup
• 0.75 oz lime juice
• Tonic water
• Garnish: sprig of mint

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Sangria

The classic Sangria at Bodega on Main. Supplied photo

The classic—and sessionable—red wine punch from Bodega on Main

• 1 lemon
• 1 orange
• 1/2 apple
• Handful blackberries
• 1 bottle (750 mL) Spanish red wine
• 1.5 oz Triple Sec or Grand Marnier
• 1.5 oz brandy
• 2 oz lemonade
• 2 oz orange juice
• 6 to 8 oz soda water or 7Up

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Forgotten Temple

The Forgotten Temple at Campagnolo Upstairs. Supplied photo

At Camp Up, smoky and bitter flavours combine in an appealingly dark sipper.

• 0.75 oz Los Siete Misterios Doba Yej mezcal
0.75 oz Cazadores blanco tequila
• 0.75 oz El Bandarra vermouth
• 0.3 oz Legend Naramaro
• 0.3 oz Odd Society Mia Amata amaro
• Dash Apothecary Bitters Darkness Coffee and Cacao Bitters
• Garnish: orange twist

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La Granada Cocktail

La Granada Cocktail and D/6 Bar & Lounge

At D/6 Bar & Lounge, manager Tianna Brammer combines her appreciation for tequila and lemonade in this elegant drink.

Campari-pomegranate ice cube:

• 0.5 oz Campari
• 0.5 oz pomegranate juice
• 3 oz water

Cocktail:

• 1 oz Volcan blanco tequila
0.25 oz pisco
• 0.5 oz orgeat
• 0.5 oz citric acid
• Garnish: dehydrated lemon slice, pomegranate seeds

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