“The drink is intended to be a Canadian highball, that is, a drink that is spirit forward, but is also balanced and refreshing,” says Jeff Savage, Botanist’s head bartender, who created the cocktail. The large, crystal-clear ice cubes are precisely measured to fit the glassware and are cut with a band saw. They are also adorned with the Botanist logo: The custom metal stamp is placed on top of the cube and gravity does the rest.

• 1.5 oz Canadian Club Rye Whisky
• 0.5 oz gin, preferably St. George Terroir Gin
• 1.5 oz birch water
• 1 oz Smoked Tea Syrup (recipe follows)