Ingredients:
10 oz Roku Gin (or whatever gin you prefer)
10 oz sweet vermouth
10 oz Campari (or whatever red aperitivo liqueur you prefer)
Barrel-aged Negroni
Gimlet
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.
Singapore Sling
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.
Bathtub Gin
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.
Yummy umami: Global savoury spirits to try
Look for these savoury spirits on your travels
If you like seaweed-kissed Sheringham Seaside and Isle of Harris gins, try maritime-inspired U.K. bottles like Bullard’s Coastal Gin, Fishers Gin, Da Mhile Organic Seaweed Gin and Mermaid Salt Vodka, as well as North Vancouver’s Copperpenny Gin No. 006 Oyster Shell (a collaboration with Fanny Bay Oysters).
Pink & Pretty
The cocktail you need for all the season’s celebrations, from Trevor Kallies at Freehouse Collective.
Dirty Martini
A savoury variation on the classic
2.5 oz gin or vodka
0.5 oz dry vermouth
0.25 to 0.5 oz olive brine
Garnish: 1 or 3 olives on a skewer
The Vesper
Recipe courtesy of Zack Lavoie, Wild Blue Restaurant + Bar.
1.5 oz Botanist gin
0.75 oz Belvedere vodka
0.25 oz Cocchi Americano Bianco
Garnish: lemon twist
Rosemary Bee’s Knees
2 oz London Dry-style gin
1 oz lemon juice
1 oz honey syrup (see note)
1 small rosemary sprig
Garnish: charred rosemary sprig
The Arbutus Cove
A cocktail with locally sourced ingredients created by Nic VanBergen for Eliza at the Naramata Inn.
• 1 oz Arbutus Distillery Blue Gin
• 0.5 oz Arbutus Lavender Liquor
• 0.75 oz Cane Sugar Syrup
• 0.5 oz Grape Acid (see note)
• Lunessence Riesling Brut
• Garnish: Flower from the garden