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Discover your next favourite summer cocktails Header Item 1

Discover your next favourite summer cocktails

As Vancouver’s premier entertainment destination, we know cocktails. So much so our mixologists spend months curating and perfecting your next favourite drink. We invite you to give them a whirl on one (or all!) of our three sun-drenched patios, and then share the love with your friends at home.

 

ROSÉ SANGRIA

Makes 1 cocktail

INGREDIENTS:

4 Oz Mission Hill Rosé Wine

.25 Oz Giffard Apricot liqueur

.25 Oz St. Remy VSOP Brandy

5 Strawberries

1 Orange slice

3 Oz Ocean Spray white cranberry juice

1 Oz Simple syrup*

2 Oz Club soda

DIRECTIONS:

Combine all ingredients in a glass, add ice, top off with soda and stir. Garnish with strawberries. For fuller flavours, combine all ingredients except the soda then let sit in the refrigerator 12 to 48 hours before serving.

*Simple Syrup

INGREDIENTS:

1 Oz Sugar

1 Oz Water

DIRECTIONS:

Place equal parts of sugar and water in a small saucepan. Bring to a boil, then turn down to a simmer and stir until the sugar is completely dissolved. Remove from heat and allow to completely cool. Store in an airtight container in the refrigerator. Quadruple this recipe so you can make numerous cocktails.

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Killer Queen

Makes 1 cocktail

INGREDIENTS:

1 Oz Bombay Gin

1 Oz Lot 40 Rye infused with Turmeric, Za’atar

.75 Oz Honey Syrup*

1 Oz Egg White

.75 Oz Lemon juice

1 Teaspoon Bee Pollen

DIRECTIONS:

Combine all the ingredients in a cocktail shaker and shake vigorously, without ice. Add in some ice and shake again. Fine strain the mixture into a glass and garnish with bee pollen. (This can be purchased at natural food stores such as Whole Foods.)

*Honey Syrup

INGREDIENTS:

1 Oz Honey

1 Oz Water

DIRECTIONS:

Place equal parts of honey and water in a small saucepan. Bring to a boil, then turn down to a simmer and stir until the sugar is completely dissolved. Remove from heat and allow to completely cool. Store in an airtight container in the refrigerator. Quadruple this recipe so you can make numerous cocktails.

 

Join us at Honey Salt to experience chef-driven, farm to table cuisine with an emphasis on locally and regionally sourced ingredients that highlight the bounty of British Columbia.

EXPERIENCE HONEY SALT 

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Plum Wine Spritzer

Makes 1 cocktail

INGREDIENTS:

1 ½ oz. Gekkeikan plum wine

3 oz. Peller Estates Sauvignon Blanc white wine

Splash of club soda or 7up if you like it sweeter

2 dashes orange bitters, purchased at any liquor store in the liqueurs section

DIRECTIONS:

In a wine glass filled with ice, pour ingredients and top with the soda or 7up, garnish with lemon

***

Lush

Makes 1 cocktail

INGREDIENTS:

1 oz. Ciroc Red Berry Vodka

½ oz. Chambord Liqueur, purchased at any liquor store in the liqueurs section

Top with Prosecco

2 blackberries

DIRECTIONS:

Pour vodka and Chambord into a chilled cocktail glass, top with prosecco. Lightly stir, garnish with a couple of blackberries.

 

Visit Lotus Lounge and experience an elegant and serene space serving a selection of the finest brewed loose-leaf teas from around the world, as well as a large array of whiskey, scotch, cognac, and bourbon.

EXPERIENCE LOTUS WHISKEY / TEA LOUNGE

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Emperors sour

Makes 1 cocktail

INGREDIENTS:

2 Oz Emperor’s 1908 Gin

.25 Oz Crème de Violette, purchased at any liquor store in the liqueurs section

.75 Oz Lavender Syrup*

.75 Oz Freshly squeezed lemon juice

.25 Oz Egg white

DIRECTIONS:

In a shaker, shake all ingredients over ice. Shake egg whites over ice until frothy, then strain into a cocktail glass. Garnish with an edible flower.

*Lavender Syrup

INGREDIENTS:

2 Oz Water

0.5 Oz fresh or dried lavender flowers

4 Oz Sugar

DIRECTIONS:

Bring water and lavender to a boil. Stir in sugar until fully dissolved. Reduce heat and let simmer for 15 minutes. Remove from heat and let steep as it cools for 1 hour. Strain out the lavenders, place the mixture into a bottle, and refrigerate for up to 2 weeks.

 

Experience the Victor, where contemporary and seasonally inspired menu highlights an array of Pacific Northwest seafood and sushi, and a tiered selection of specialty steaks. The Victor boasts a vibrant energy that echoes and amplifies the vitality of Vancouver.

EXPERIENCE THE VICTOR

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Douglas fir

Makes 1 cocktail

INGREDIENTS:

1 Oz Gin

.5 Oz Limoncello – this can be purchased at any liquor store in the liqueurs section

.25 Oz Campari

.75 Oz Fresh grapefruit juice

Dash of bitters, purchased at any liquor store in the liqueurs section

Honey & Chamomile ice cubes*

DIRECTIONS:

In a shaker, shake all ingredients with over Honey & Chamomile ice cube* and pour all into a rocks glass

*Honey & Chamomile ice cube

INGREDIENTS:

24 Oz Hot water

3 Chamomile tea bags

2 Oz Honey

DIRECTIONS:

In piping hot water, steep the chamomile tea bags for 20 minutes as the water cools. Discard tea bags and mix in the honey and let the mixture cool completely.  Place mixture into an ice cube tray.

 

Visit us at D/6 Bar & Lounge and experience a hip and vibrant nightlife option perched above the city, this indoor/outdoor rooftop space makes for a coveted cocktail destination in Vancouver. Featuring dramatic views of the city, D6 is the city’s premier rooftop lounge.

EXPERIENCE D/6 BAR & LOUNGE 

 

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