Line Item

Line Item cocktail. Photo courtesy of Freehouse Collective

This vodka-based cocktail from The Stock Room incorporates two different floral notes (lavender and hibiscus) for an exceptionally refreshing flavour profile. 

• 2 oz Absolut vodka

• 0.5 oz lavender syrup (note below)

• 1 oz lemon juice

• 3 to 4 oz Oddity Hibiscus Mint Kombucha

• Garnish: lavender or hibiscus flower or mint sprig

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Hive & Soul

Bar Susu’s Hive & Soul cocktail. Sarah Annand photo

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.”

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Century Mule

Century Mule. Photo courtesy of Dominion Bar + Kitchen

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.

• 1.5 oz vodka

• 0.5 oz Giffard Caribbean Pineapple liqueur

• 0.5 oz ginger simple syrup (see note)

• 0.5 oz passionfruit syrup

• 1 oz lime juice

• 4 oz ginger beer

• 3 dashes angostura bitters

• Garnish: Lime wedge

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Badam da Naasha (High on Almonds)

Badam Da Naasha. Photo courtesy of My Shanti

This recipe from Vikram Vij’s restaurant My Shanti in South Surrey is delicate and sophisticated with the subtle taste of almonds and saffron. It is also beautiful, thanks to its silver leaf garnish.

• 1 oz vodka

• 0.75 oz saffron simple syrup (see note)

• Pinch of cardamom powder

• 1 to 2 oz chilled almond milk

• Garnish: Silver leaf, crushed pistachios

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Fever-Tree Sparkling Pink Spritz

Fever-Tree Sparkling Pink Spritz. Jeff Malo photo

Fever-Tree Sparkling Pink Grapefruit perfectly complements spirits and captures the essence of easy-to-make spritzes.

¼ vodka (we suggest Grey Goose)

¾ Fever-Tree Sparkling Pink Grapefruit

Garnish: grapefruit wedge and rosemary sprig (optional)

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Gibson

A classic Gibson. Getty Images photo

This savoury take on the Martini dates back to late 1800s San Francisco. This recipe is part of The Alchemist‘s series of cocktails you should know. 

• 2.5 oz gin or vodka
• 0.5 oz dry vermouth
• Garnish: 2 cocktail onions, skewered

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Spinnakers

Spinnakers photo

Spinnakers small batch spirits are distilled in their seaside distillery. Made with 100% BC grown malted grains and water from their on-site artesian well.

308 Catherine Street, Victoria
250-386-2739
Spinnakers.com


PRODUCTS

• Spinnakers Classic Vodka
• Spinnakers London Dry Gin,
• Au Currant Crème de Cassis
• Chocoholic Crème de Cacao
• Cranberry Gin
• Pink Grapefruit Gin

Indigenous World Spirits

Indigenous World photo

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.

2218 Horizon Dr., Kelowna
250-769-2824
IndigenousWorldWinery.com


PRODUCTS

• Vodka
• Gin

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