Grilled Pineapple Sour

Joel Virginillo photo

The Grilled Pineapple Sour takes you to the tropics with its combination of the smoky sweetness of grilled pineapple, the complexity of tequila and the tartness of fresh citrus juice.

1oz Herradura Ultra

1oz fresh lime juice

1oz fresh lemon juice

1oz grilled Pineapple Syrup

2 dashes Aromatic bitters

1 egg white (or vegan foamer)

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Our favourite summer cocktail offers the perfect canvas for artful variations

The Coconut and Mint Margarita from Monarca. Nora Hamade photo

The Margarita is a splash of happiness, the quintessential summer cocktail and one of the most popular drinks in the world. Whether you like it frozen or on the rocks, in a pre-dinner coupette, a plastic cup poolside or poured from a pitcher, it’s a classic that hits all the right notes with the bitterness of tequila, the tartness of fresh lime, the sweetness of orange liqueur and the salt, which heightens all the flavours. 

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Hibiscus Maragarita

Ruben Nava Mendoza photo

• 1.5 oz tequila 1800 blanco

• 1.5 oz fresh lemon juice

• 0.5 oz Cointreau or other triple sec 

• 0.5 oz hibiscus syrup (see note)

• Garnish: Dried hibiscus flower

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Jalapeño Margarita

Photo courtesy of El Camino’s

• 2 oz jalapeño-infused reposado tequila (see note)

• 1 oz lime juice

• 0.5 oz agave water (2 parts agave syrup to 3 parts water)

• Garnish: Tajín Clásico Seasoning rim

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Coconut & Mint Margarita

Coconut & Mint Margarita. Nora Hamade photo

• 2 oz tequila reposado

• 0.75 oz pineapple syrup

• 1 oz coconut syrup

• 0.25 oz triple sec

• 1.5 oz fresh lime juice

• 3 mint leaves

• Garnish: Salt or Tajín Clasico seasoning for rim; slice of dried pineapple and pineapple leaf

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Cacti cocktail, created by Max Curzon-Price and Andrew Kong of Suyo Modern Peruvian. Chelsea Brown photo

Each of Suyo’s cocktails is based around a geographical location and is tied to a story.

Cacti tells the tale of the flowering succulents of Ica, a coastal desert in Peru. The flowers are pollinated by a specific type of bee that hibernates for an extended period as the flowers only bloom for a brief period of the season. The cocktail is an ode to the poetic nature of the flora and fauna waiting for one another. Subsequently, the bartenders age the entire cocktail in beeswax so it, too, “hibernates,” taking influence from the bees.

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Ungava Margarita

Supplied photo

The wild Arctic botanicals in Ungava Gin add unique colour and flavour to this spooky big-batch cocktail.

• 5 oz Ungava Gin

• 3.75 tequila or mezcal 

• 2.5 oz orange liqueur

• 4 oz lime juice 

• 1 oz agave syrup

• Garnish: Fresh mint, lime slices (fresh or dried)

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