Bar Susu’s “briny Martini” cocktail, created by Joe Casson, rides a perfectly seasoned knife edge of sweet and savoury, and is called “Hive & Soul” because of the live element of the fermented honey. Note that it should be served in a “super-cute vintage coupe.”
At Dominion Bar + Kitchen, the food is “New Canadian,” or classics with a twist, and this cocktail is no exception. A tropical take on the classic Moscow Mule, it was meant to be an in-house “secret” drink named for the restaurant’s parent company (Century Group). Turned out the secret was too good not to share, and it has become a customer favourite.
The Indigenous-owned winery now also crafts vodka and gin infused with a combination of locally foraged botanicals, including rose hips, lavender, milk thistle, sorrel, borage and black lace elderberry—many of which were traditionally used as medicines by the local Indigenous Peoples.