Photo Credit: Jim Craigmyle Photography


There’s nothing like the refreshing taste of an ice cold beverage on a hot day but why not abandon the same old order of cold beer and spritzers and try on something new.

Fresh & Tonic
By: Adrian Stein, Mixologist (

1.5 oz Bombay Saphire gin
3/4 oz St-Germain Elderflower liqueur
1 oz    fresh lime juice
1.5 oz english cucumber, peeled and diced
3 oz    Fever-Tree Mediterranean tonic water
(or brand of your choice)
3 dashes lavender bitters
1          cucumber ribbon, for garnish


Place english cucumbers into empty cocktail shaker. Add St-Germain Elderflower liqueur and lime juice to shaker. Fill shaker with ice and shake vigorously for 10 seconds.

Fill an old-fashioned glass with ice, strain contents of shaker over ice. Add gin and top with Fever-Tree Mediterranean tonic water and three dashes of lavender bitters. Garnish with a cucumber wheel and sprig of mint.
Watermelon 75 (variation of French 75)
By: Adrian Stein, Mixologist (

1 slice watermelon, diced
1/2 oz yellow chartreuse liqueur
1.5 oz lemon juice
3/4 oz simple syrup (see recipe below)
7          mint leaves
3 oz    prosecco or dry sparkling white wine
frozen watermelon balls, for garnish
1          mint spring, for garnish


In an empty cocktail shaker, add watermelon, simple syrup, mint, lemon juice, gin and chartreuse. Fill shaker with ice and shake vigorously for ten seconds.

In a chilled white wine glass or highball glass, strain contents of cocktail shaker and top with prosecco. Add three frozen watermelon balls (they act as ice cubes and garnish) and a sprig of mint.

Simple Syrup Recipe:

Place water and sugar in a medium-sized saucepan at a ration of 1:1.  Stir over medium heat until all sugar is dissolved.  Let mixture cool and then refrigerate in a sealed container.


Non-Gris (Mocktail/no alcohol)
By: Adrian Stein, Mixologist (

3 oz fresh pineapple juice
2 oz aloe juice

(substitute ginger beer or tonic/sparkling water if needed)
2 oz    POM juice
1 oz    fresh lemon juice
1 oz    fresh lime juice
1 oz    green elderflower cordial or simple syrup
3          orange wheel slices
2          strawberries, thinly sliced
1.5 oz    english cucumber, peeled and sliced
9         cantaloupe balls


Place three orange wheels in the bottom of a large wine glass so they form a triangle in glass. Add melon balls and diced cucumbers. Fill glass 2/3 with ice. Take thinly sliced strawberry wheels and place around perimeter of the inside of the glass so that they go all the way around in nice formation above orange wheels. Fill glass to the top with ice. Slowly, pour pineapple juice, followed slowly by lemon juice and followed slowly by lime juice over ice, followed by the elderflower cordial. Very slowly, pour the POM juice over the ice (you must pour everything slowly and delicately to ensure a layered effect is created). Finish with aloe water. Slowly place 2 straws in glass (careful not to disrupt the layers). Present to guest and remind them to stir the drink (the layered effect is for presentation only). Drink and enjoy!


Il Fiorista (The Florist)
By: Ashley Atkins, bartender @ Buca Yorkville

“To me, lavender is the epitome of  summer. I really wanted to capture the beauty and fragrance of lavender in this cocktail. It’s light, fresh, floral and delicious.” Ashley Atkins, bartender, Buca Yorkville, Toronto

2 oz    Dillon’s unfiltered gin
1 oz    lemon juice
¾ oz   lavender simple syrup
(see recipe below)
¼ oz   Luxardo Maraschino
(found at most LCBOs)
5 drops   black pepper tincture
(see recipe below)
5 drops   Angostura bitters
1       egg white
Lavender blossom garnish


Using a martini shaker, shake egg white with lemon juice for thirty seconds. Add the rest of the ingredients and shake again for 30 seconds. Fill shaker with ice and strain into martini glass. Garnish with a few dried lavender blossoms on one side.

Lavender Simple Syrup Recipe:

2 cups             water
2 cups sugar
6 Tbsp. lavender buds, rinsed

In a small saucepan, heat the water, sugar and lavender until it comes to a simmer (stirring often to dissolve the sugar). Simmer gently for 5 minutes. Let cool and then strain through cheesecloth or fine mesh strainer into a jar or bottle with a tight fitting lid. Refrigerate for up to two weeks, until ready to use.

Black Pepper Tincture Recipe:

Soak ½ cup of cracked black peppercorns with 1 cup of high proof vodka. Let soak for 1 week. Strain into dropper.


The Sparkling Grapefruit
By: Ashley Atkins, bartender @ Buca Yorkville

3 oz    prosecco
2 oz    fresh grapefruit juice
1 oz    Aperol

Using a martini shaker, add all ingredients and top with ice. Shake vigorously for 10 seconds and then strain into champagne flute, garnishing glass with a slice of fresh fruit. Enjoy!