Spring Pear
This refreshing splash and soda incorporates fresh spring ingredients, including pear, lemon and rosemary, to elevate the botanical profile of Tanqueray London Dry Gin.Ingredients
Serves 1
1½ oz (45 ml) London dry gin
1 oz (30 ml) pear nectar
½ oz (15 ml) Rosemary Syrup*
½ oz (15 ml) fresh lemon juice
3 oz (90 ml) soda water
1 dehydrated lemon wheel and 1 sprig fresh rosemary, for garnish
Instructions
- In a short glass, combine gin, pear nectar, Rosemary Syrup, lemon juice and soda water. Fill with ice and stir to incorporate. Place dehydrated lemon wheel on top of ice, then clip rosemary sprig to side of glass and serve.
- * To make Rosemary Syrup, in a saucepan over high heat, bring 1:1 ratio of granulated sugar and water to a boil. Add fresh rosemary stems in same volume as sugar, reduce heat to medium-low and simmer for 10 minutes. Remove from heat, strain through a fine-mesh strainer and allow to cool in refrigerator before using.
Featuring
Peach Soju Sour
This light and refreshing cocktail has a silky-smooth mouthfeel and candy-like qualities on the palate. The London dry gin adds some character to the drink, while the lemon juice balances out the sweetness. The Peach Soju Sour cocktail is made with Chum Churum Peach Soju and Bombay Sapphire London Dry Gin.Ingredients
Serves 1
2 oz (60 ml) Chum Churum Peach Soju
1 oz (30 ml) Bombay Sapphire London Dry Gin
¾ oz (22 ml) fresh lemon juice
¾ oz (22 ml) egg whites
½ oz (15 ml) Simple Syrup*
1 dehydrated lemon wheel, for garnish
Instructions
- In a cocktail shaker, combine peach soju, gin, lemon juice, egg whites and Simple Syrup. Fill with ice and shake for 10 seconds. Fine strain into a coupe glass, place dehydrated lemon wheel on top and serve.
- * 1:1 ratio of granulated sugar dissolved in boiling water. Allow to cool before using.
Featuring
Spring Rosé
This dynamic cocktail combines a dry French rosé, elderflower liqueur, London dry gin, grapefruit and lemon in a fresh bouquet of spring notes. For best results, we recommend using Gordon’s London Dry Gin, Château Barbebelle Rosé Fleuri and St-Germain Elderflower Liqueur.Ingredients
Serves 1
2 oz (60 ml) Château Barbebelle Rosé Fleuri
½ oz (15 ml) St-Germain Elderflower Liqueur
½ oz (15 ml) Gordon’s London Dry Gin
¾ oz (22 ml) fresh grapefruit juice
½ oz (15 ml) fresh lemon juice
¼ oz (7.5ml) Simple Syrup*
½ grapefruit wheel, for garnish
1 sprig fresh thyme, for garnish
Instructions
- In a cocktail shaker, combine rosé, elderflower liqueur, gin, grapefruit juice, lemon juice and Simple Syrup. Fill with ice and shake for 10 seconds. Fine strain into a short glass filled with ice, place grapefruit half wheel and sprig of thyme into glass and serve.
- * 1:1 ratio of granulated sugar dissolved in boiling water. Allow to cool before using.
Featuring
Gin-Marinated Cheese & Olives
For those who order extra garnish in their martini to snack on, this recipe is for you. Feel free to customize what you add to the gin-laced brine; olives, blanched pearl onions or even grapes would all be delicious. This recipe is perfect as part of a charcuterie board, added to a green salad as something special or enjoyed straight from the jar. Serve this dish with Bombay Sapphire London Dry Gin.Ingredients
Serves 8
4 oz (110 g) feta, cut into bite-sized cubes
4 oz (110 g) havarti, cut into bite-sized cubes
4 oz (110 g) baby bocconcini
½ cup (125 ml) green olives stuffed with blue cheese
¾ cup (180 ml) olive oil
¼ cup (60 ml) olive brine
1 tbsp (15 ml) finely grated lemon zest
1 tsp (5 ml) fresh thyme leaves
1 tsp (5 ml) red pepper chili flakes
2 oz (60 ml) gin
Instructions
- In a large Mason jar (about 16 oz/500 ml), combine feta, havarti, bocconcini and stuffed olives.
- In a medium bowl, whisk olive oil, olive brine, lemon zest, thyme leaves, chili flakes and gin. Pour into Mason jar, secure lid and gently shake to combine marinade with cheeses and olives. Refrigerate until ready to serve, up to 5 days. Allow to sit at room temperature for 1 hour before enjoying.
Drink Pairings
Tuna Tartare & Caviar Toast
A fresh twist on a classic, these bite-sized appetizers are perfect for your next martini hour. The garnish of caviar adds a salty pop that mirrors the briny notes in a classic martini, making this pairing feel both timeless and modern. Whether you’re hosting a cocktail party or just want something special to go with your favourite libation, these bites are elegant, easy to prepare and undeniably indulgent. Enjoy this appetizer alongside Suntory Roku Gin.Ingredients
Serves 8
1 loaf brioche
¼ cup (60 ml) ghee or unsalted butter, room temperature
8 oz (225 g) albacore tuna
1 tsp (5 ml) toasted sesame oil
1 tsp (5 ml) soy sauce
½ tsp (2.5 ml) fresh lemon juice
1 oz (30 g) caviar
seaweed salad or rehydrated sea grapes*, for garnish
* Available at Asian grocery stores or online
Instructions
- Preheat oven to 350 F (175 C). Line a baking sheet with parchment and set aside.
- Slice crust off brioche and discard or reserve for another use. Slice crustless loaf into rectangles 1-in (2.5 cm) high × 3-in (7.5 cm) long. You should have at least 8 rectangles of brioche. Spread each side lightly with ghee and set aside.
- Place buttered bread on prepared baking sheet and toast bread in oven, turning over occasionally to encourage even browning, until golden brown on all sides, 8 to 10 minutes. This step could also be done in a frying pan over medium-low heat. Working with a couple of pieces of brioche at a time, toast in warm pan until browned on all sides. Set aside.
- Finely dice tuna and place in a bowl along with sesame oil, soy sauce and lemon juice. Gently toss to combine. Taste and adjust seasoning with more sesame oil, soy sauce or lemon juice as desired.
- Spoon tuna tartare on top of toasts. Garnish with small dollops of caviar and seaweed salad. Serve immediately.
Drink Pairings
Forest Elixir
Diving into the deeper, richer and bolder flavours that forest botanicals offer, this Negroni is a perfect blend of bitter, sweet and citrus. The arctic flavours of the gin enhance the herbs in the Green Chartreuse, while the sweet vermouth brings it all into harmony. Make this cocktail with Ungava Gin, Carpano Antica Formula Vermouth, Chartreuse Green.Ingredients
Serves 1
1 oz (30 ml) Ungava Gin
1 oz (30 ml) Antica Formula Vermouth
½ oz (15 ml) Chartreuse Green
½ oz (15 ml) Campari
½ grapefruit wheel, for garnish
1 leaf fresh sage, for garnish
Instructions
- On a heatproof board or baking sheet, carefully set a few cedar chips or a portion of a cedar plank to a smoulder to create cedar smoke. Place an old-fashioned glass on top, trapping smoke inside glass. In a mixing glass, combine gin, vermouth, Chartreuse and Campari, add ice and stir for 5 to 7 seconds. Strain into cedarsmoked glass over a large ice cube or fresh ice, and garnish with ½ grapefruit wheel and sage leaf.
Featuring
Classic Negroni
The classic Negroni is ordered countless times a day all over the world. Bar staples of gin, bitter orange liqueur and sweet vermouth combine to create a drink that’s perfect in any season. Use Beefeater London Dry Gin, Cinzano Rosso Vermouth and Campari to make this cocktail.Ingredients
Serves 1
1 oz (30 ml) Beefeater London Dry Gin
1 oz (30 ml) Cinzano Rosso Vermouth
1 oz (30 ml) Campari
1 orange twist, for garnish
Instructions
- In a mixing glass, combine gin, vermouth and Campari, add ice and stir for 5 to 7 seconds. Strain into an old-fashioned glass over a large ice cube or fresh ice, and garnish with orange twist.
Featuring
Shoreline Negroni
This savoury Negroni pulls inspiration from our beautiful BC coastline forest with a gin using winged kelp as a botanical.Ingredients
Serves 1
1 oz (30 ml) Sheringham Seaside Gin
1 oz (30 ml) Martini Rosso Vermouth
1 oz (30 ml) Campari
1 sprig fresh rosemary, for garnish
Instructions
- In a mixing glass, combine gin, vermouth and Campari, add ice and stir for 5 to 7 seconds. Strain into an old‑fashioned glass over a large ice cube or fresh ice, and garnish with rosemary sprig. For elevated smoky aromatics, carefully light rosemary with a match and let it smoulder a little.
Featuring
Move Over Tom Collins
Celebrate the bounty of summer by sprucing up a classic Tom Collins with fresh local strawberries and a fruit-infused pink gin. Create this cocktail with Gordon's Premium Pink Gin.Ingredients
Serves 1
1½ oz (45 ml) Gordon’s Premium Pink Gin
¾ oz (22 ml) fresh lemon juice
½ oz (15 ml) Honey Syrup*
5 oz (150 ml) soda water
fresh strawberries, sliced in half, for garnish
lemon wheels, for garnish
*2:1 ratio of honey and hot water, stirred until well combined. Allow to cool before using. Store in refrigerator for up to 3 weeks.
Instructions
- In a Collins glass, combine gin, lemon juice and Honey Syrup. Add ice, then top with soda water. Garnish with strawberry slices and lemon wheels, expressing lemon oils into drink for added freshness.
Featuring
Peach Mustard Cedar Plank Pork Tenderloin
Here’s a low-maintenance recipe that’s full of flavour! Make sure to use a thermometer to ensure your pork is cooked but still juicy. Serve with Hard T Peach Vodka Iced Tea or Dead Frog Peach Lemonade Sour.Ingredients
Serves 4
1¼ tsp (6 ml) salt, divided |2 tsp (10 ml) brown sugar
1 tsp (5 ml) freshly ground black pepper
1 tsp (5 ml) garlic powder
1 tsp (5 ml) onion powder
½ tsp (2.5 ml) smoked paprika
¼ tsp (1 ml) cayenne pepper
1 lb (450 g) pork tenderloin, trimmed
1 tbsp (15 ml) neutral-flavoured oil
½ cup (125 ml) peach preserves
2 tbsp (30 ml) wholegrain Dijon mustard
1 tsp (5 ml) balsamic vinegar
¼ cup (60 ml) chopped peaches
fresh parsley, for garnish (optional)
Instructions
- Submerge a food-safe cedar plank in water, weighed down with a heavy bowl, and soak for 1½ to 2 hours. |In a small bowl, mix 1 tsp (5 ml) salt, sugar, pepper, garlic powder, onion powder, paprika and cayenne. Sprinkle evenly over pork tenderloin. Let sit for 30 minutes, then coat with oil.
- Preheat barbecue grill to high.
- Place cedar plank on 1 side of barbecue. Heat for 5 minutes. Place pork on plank and cook, barbecue lid closed, for 10 minutes. Turn heat to low on side with plank and to medium on other side, and continue cooking until pork reaches an internal temperature of 130 F (54 C), about 20 minutes.
- While pork is cooking, in a saucepan, combine peach preserves, remaining ¼ tsp (1 ml) salt, Dijon and vinegar. Bring to a boil over medium heat. Remove from heat and set aside.
- Spread half of peach mixture over pork, close barbecue lid and continue cooking until pork reaches an internal temperature of 145 F (63 C). Add chopped peaches to remaining peach preserve mixture and keep warm.
- Remove pork from barbecue and let rest for 5 minutes before slicing. Place slices on a serving platter and pour remaining peach mixture overtop. Serve with a green salad.