Rhubarb Sangria An exotic interpretation of a familiar favourite. Simmer together equal parts sugar, water and rhubarb for 10 minutes to create a syrup (discard the rhubarb from the liquid before use). Made by Mike Scaife at Morris East (5213 Morris Street).
½ oz Ironworks vodka
½ oz Aperol
2 oz rhubarb syrup
1 ½ tsp diced strawberries
1 tsp diced lemon and lime
½ oz lemon juice
sparkling white wine (local suggestion: Blomidon Cremant)
Put all ingredients in a wine glass except for the wine. Add ice, then fill with wine. Use any seasonal fruit in place of strawberries.
Under the Sun Cooler, brought to you by Shane Beehan at Field Guide (2076 Gottingen Street). 1 oz Lillet Blanc
1 oz Pimm's no.1
½ oz lemon juice
½ oz simple syrup
cucumber
Propeller ginger beer
Muddle the cucumber in a shaker. Add all ingredients except the ginger beer. Shake into a chilled glass with ice. Top with ginger beer and a cucumber slice.
Summer Negroni: Give this classic a sophisticated twist by simmering together equal parts honey and water for 10 minutes to make a honey-flavoured syrup. Created by Katherine Ryder-Burbidge at EDNA (2053 Gottingen Street).
1 ¼ oz dry Vermouth1 oz Campari (or Aperol if you prefer sweeter drinks)
½ oz gin
¾ oz honey syrup
¾ oz lemon juice
Shake with ice, strain into a glass to drink straight or on the rocks.
