Still Summer
Served pre-diluted and ice-cold, this martini is a timeless crowd-pleaser on a hot day. With notes of vanilla, white chocolate and summer berries, this is a grown-up rendition of a chocolate martini.Ingredients
Serves 7
14 oz (420 ml) Strawberry-Infused Grey Goose Vodka*
7 oz (210 ml) Martini Bianco Vermouth
3½ oz (105 ml) water
8 dashes Angostura cocoa bitters
halved strawberries, for garnish
*To make Strawberry-Infused Grey Goose Vodka, thinly slice 3½ oz (105 g) strawberries and place in a container. Add 14 oz (420 ml) vodka and mix to combine. Set aside, covered, to infuse at room temperature for 24 hours. Remove strawberry slices and pass infused vodka through cheesecloth to remove any fine solids. Store in refrigerator for up to 2 weeks.
Instructions
- Combine vodka, vermouth, water and bitters in a 25 oz (750 ml) bottle, seal with a screw cap and store in freezer until ready to serve. Be sure to leave some space in bottle (do not overfill) to allow liquid to expand as it cools. Garnish each serving with half a strawberry.
Featuring
Mango Sticky Rice
This creamy, tropical cocktail brings the unique flavours of mango sticky rice to the glass.Ingredients
Serves 1
1 oz (30 ml) Haku Vodka
1 oz (30 ml) Licor 43 Original
2 oz (60 ml) Sticky Rice Coconut Milk*
8 chunks frozen mango**
¼ tsp (1 ml) xanthan gum**
1 mango fresh-fruit popsicle, for garnish
*To make Sticky Rice Coconut Milk, follow package instructions to cook 12 oz (340 g) sticky rice until soft. Transfer to a blender, add 1½ cups (375 ml) coconut milk and blend for 5 to 10 seconds. Fine strain and allow to cool before using.
Instructions
- In a blender, combine vodka, Licor 43, Sticky Rice Coconut Milk, mango chunks, xanthan gum and 1 cup (250 ml) ice. Blend for 10 seconds, then pour into a large glass. Garnish with a mango popsicle and serve.
Featuring
Summer Garden
This savoury cocktail pulls its ingredients fresh from the garden. Each sip brings light and refreshing notes from the vibrant BC coast.Ingredients
Serves 1
1 wedge BC bell pepper
1½ oz (45 ml) West Coast Spirits Vodka
4 leaves fresh basil
1 slice BC garlic
1 pinch BC salt
4 oz (120 ml) Clamato juice
1 slice red bell pepper and
½ stalk celery, for garnish
Instructions
- In a cocktail shaker, muddle bell pepper wedge for 3 seconds. Add vodka, basil, garlic and salt. Fill with ice and shake for 10 seconds. Fine strain into a short glass over fresh ice, then top with Clamato juice and stir to incorporate. Insert bell pepper slice, celery stalk and basil for garnish, and serve.
Featuring
Smirnoff Lemon Soda
A crisp, citrusy refresher that balances smooth vodka with zesty lemonade and a splash of bubbly club soda. Light, bright, and easy to sip, the Smirnoff Lemon Soda is a perfect go-to for a clean, refreshing cocktail.Ingredients
Serves 1
1½ oz (45 ml) Smirnoff No. 21 Vodka
4 oz (120 ml) lemonade
2 oz (60 ml) club soda
1 lemon or lime wheel, for garnish
Instructions
- In a highball glass filled with ice, mix vodka, lemonade and club soda. Garnish with lemon or lime wheel.
Featuring
Dirty Chardonnay Martini
This lower-ABV take on a classic dirty martini uses Chardonnay to bring character and depth. Stirred with vodka and olive brine, it’s a balanced, savoury sip. Make this drink with Absolut Vodka and Oyster Bay Marlborough Chardonnay.Ingredients
Serves 1
2 oz (60 ml) Oyster Bay Chardonnay
1 oz (30 ml) Absolut Vodka
¾ oz (22 ml) olive brine
3 olives of choice on a skewer, for garnish
Instructions
- In a mixing glass, combine
- Chardonnay, vodka and olive brine.
- Fill with ice and stir for 10 seconds. Strain into a martini glass, place olive skewer in glass and serve.
Featuring
Smoked Oyster Dip
Oysters and martinis are a classic pairing. The umami notes of the oyster perfectly complement the clean botanical flavours of vodka or gin. For this recipe, we forgo shucking fresh oysters and instead opt for a creamy and smoky oyster dip that pairs well with a variety of crudités, toasted baguette slices or potato chips. This recipe calls for only one can of oysters, but you can add an extra can for an umami boost. This dip can be paired with Smirnoff Vodka.Ingredients
Serves 6
1 × 3 oz (85 g) can smoked oysters, drained
1 × 8 oz (226 g) block cream cheese, room temperature
2 tbsp (30 ml) mayonnaise
1 tsp (5 ml) finely grated lemon zest, plus more for garnish
1 tbsp (15 ml) fresh lemon juice
1 tsp (5 ml) smoked paprika
½ tsp (2.5 ml) chipotle chili powder
1 tbsp (15 ml) chopped fresh dill, plus more for garnish
cucumber rounds, potato chips, crackers or endive leaves, to serve
Instructions
- In a large bowl, combine oysters, cream cheese, mayonnaise, lemon zest, lemon juice, paprika, chili powder and dill. Using back of a large spoon, smash and stir everything until oysters are broken down and mixture is well combined. If you like a smoother dip, you can pulse it in a food processor. Fold in capers.
- Transfer to a serving bowl and garnish with chopped dill, lemon zest and crushed pink peppercorns. Serve with your choice of dippers. Can be stored in an airtight container in refrigerator for up to 4 days.
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
Dirty Dill Martini
This recipe brings a savoury edge to the standard dirty martini, with fresh and punchy pickle brine adding crisp, herbal notes. Use Ketel One Vodka to create this cocktail.Ingredients
Serves 1
1 large sprig fresh dill, for garnish
2 oz (60 ml) Ketel One Vodka
1 oz (30 ml) zesty pickle brine
¾ oz (22 ml) Spanish olive brine
Instructions
- Pin dill sprig to side of a coupe glass and set aside. In a cocktail shaker, combine vodka, pickle brine and olive brine, fill with ice and shake for 10 seconds. Fine strain into prepared glass and serve.
Featuring
Raspberry Rosemary Lemon Drop Martini
Balancing bright citrus with tart berry and a touch of aromatic rosemary, this twist on the lemon drop is vibrant and clean on the palate. This cocktail features Grey Goose Vodka and Chambord Black Raspberry Liqueur to create this martini.Ingredients
Serves 1
1 lemon wedge, for rim
granulated sugar, for rim
5 large fresh raspberries, divided
1 small sprig fresh rosemary
1½ oz (45 ml) Grey Goose Vodka
½ oz (15 ml) Chambord Black Raspberry Liqueur
¾ oz (22 ml) Rosemary Syrup*
¾ oz (22 ml) fresh lemon juice
Instructions
- With lemon wedge, moisten half the rim of a coupe glass. Shake off any excess juice, then roll moistened rim in sugar and set coupe aside. Skewer 3 raspberries and set aside. In a cocktail shaker, combine remaining 2 raspberries and rosemary sprig and muddle until raspberries are fully broken apart. Add vodka, Chambord, Rosemary Syrup and lemon juice, fill with ice and shake for 10 seconds. Fine strain into prepared coupe and garnish your martini with raspberry skewer laid on top of glass.
- * To make Rosemary Syrup, in a saucepan over high heat, bring a 1:1 ratio of granulated sugar and water to a boil. Add fresh rosemary sprigs, loosely packed in same volume as sugar, then reduce heat to medium-low and simmer for 10 minutes. Remove from heat, strain through a finemesh strainer and let cool in refrigerator before using.
Featuring
MatchaTini
The MatchaTini is the newest trend in martinis. An alternative to the popular espresso martini, the MatchaTini is similarly balanced with bold matcha, sweet notes of vanilla and a silky-smooth mouthfeel. A perfect option for those who don’t drink coffee and a fun sip for those who do! Use Absolut Vanilia Vodka and Licor 43 Liqueur to create this martini cocktail.Ingredients
Serves 1
1½ oz (45 ml) Absolut Vanilia Vodka
½ oz (15 ml) Licor 43 Liqueur
¾ oz (22 ml) Strawberry Syrup*
¼ oz (7.5 ml) fresh lemon juice
½ oz (15 ml) egg whites
1 oz (30 ml) matcha tea**
4 drops green strawberry bitters (optional)
½ tsp (5 ml) matcha tea powder, for garnish
Martini
Instructions
- In a cocktail shaker, combine vodka, Licor 43, Strawberry Syrup, lemon juice, egg whites, matcha tea and bitters (if using). Fill with ice and shake for 10 seconds. Fine strain into a coupe glass. To garnish, place a dry fine-mesh strainer over glass, add matcha tea powder and scrape to push fine matcha dust onto surface of martini drink.
- * To make Strawberry Syrup, in a saucepan over high heat, bring a 1:1 ratio of granulated sugar and water to a boil. Add quartered strawberries 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 let cool in refrigerator before using.
- **To make matcha tea, place 2 tsp (10 ml) matcha powder in a fine-mesh strainer and scrape it through into a bowl. Add ½ cup (125 ml) 180 F (82 C) water and whisk back and forth with matcha whisk for 1 minute, then in a circular motion for 1 minute. Let cool for 2 to 3 minutes before using.