This Calls for Cocktails

By Rebecca Dumais |

A cold cocktail on a hot day is a glorious thing. And yes, when it’s high noon here and you’re poolside or lounging on the dock, it definitely is 5 o’clock somewhere… Make these cocktails for yourself and a friend or two and sit back and sip at your leisure.

Cocktail: Caribbean Breakfast 


1.5 oz of Pineapple-infused Rum

1/2 oz of Glenmorangie Scotch
1/2 oz of Demerara
A few Dashes of Black Walnut Bitters

Pineapple for garnish


Stir in a Yari mixing glass, then transfer to an old-fashioned glass over a king cube of ice.
Garnish with pineapple (dry and smoked).

Beacon Social House, 305 Lakeshore Rd., E., Oakville,


Cocktail: Summer in the Village


1 oz Don Julio Reposado Tequila

1/2 oz St-Jermain Elderflower Liqueur

1/2 oz Peach Schnapps

1 oz Fresh Lime juice

1 oz Simple Syrup


Shake all ingredients together in a cocktail mixer with ice. Pour over ice in an old-fashioned glass. Garnish with a sprig of fresh basil and dehydrated lime wheel.

Buvette Restaurant & Wine Bar, 417 Elizabeth St., Burlington,


Cocktail: Gin & Jam 


5-8 Fresh Basil Leaves

2 oz Tanqueray Gin

1/4 oz Lemon Juice

3/4 oz Strawberry Jam

1/2 oz Simple Syrup

1/4 oz Giffard Rhubarbe Liqueur

1 oz Maria Laflor Cava Brut


Smash basil and put in shaker. Add strawberry jam, lemon juice, gin, simple syrup and Giffard Rhubarbe. Fill with ice and shake for 30 seconds. Double strain into a highball glass with fresh ice. Top with Maria Laflor Cava Brut. Garnish with fresh strawberry and basil.

Conversate Steak & Seafood, 38 King William St., Hamilton,


Cocktail: Espresso Martini


2 oz Vodka

1/2 oz Kahlua

1 oz Freshly-Brewed Espresso (or cold brew concentrate)

1/2 oz Simple Syrup

Coffee Beans for garnish


Add vodka, coffee liqueur, espresso and simple syrup to a shaker filled with ice and shake until well-chilled. Strain into a chilled martini glass. Garnish with 3 coffee beans.

Michael’s Back Door, 1715 Lakeshore Rd., W., Mississauga,


Cocktail: Voulez Vous 


1.5 oz Beet infused Vodka

1 oz Yuzu Sake (Azumi Sake)

1/2 oz Lemon Juice

1/2 oz Thyme Syrup

1 oz Egg Whites

2 dashes Plum Bitters

2 dashes Rhubarb Bitters


Add ingredients to a cocktail shaker and dry reverse shake (shake first with ice and then a second shake without). Serve in a sour glass and garnish with fresh thyme.

Ce Soir Brasserie, 134 Lakeshore Rd., E., Oakville,


Photos supplied by each restaurant.