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Sure you can drink beer at your summer barbecues — or even one of those low calorie vodka drinks in a can that are popping up everywhere — but if you really want to impress the gang, whip up one of these cocktail recipes compliments of three city hotspots.

Stanley Park Caesar

This B.C.-centric recipe uses vodka from Vancouver-based Sons of Â鶹´«Ã½Ó³»­and gin from Oliver-based Noteworthy Gin.

.5 oz Sons of Â鶹´«Ã½Ó³»­Vodka

.5 oz Noteworthy Gin

4 oz Walter Craft Caesar Mix

.25 oz lime juice

Dash each of Worcestershire and Tabasco

Method
Rim glass with Char Blue premium spice blend, fill Mason jar with ice, add alcohol, flavour enhancers (Worcestershire and Tabasco), then top with Walter Caesar mix. Garnish with pickled green beans and asparagus or kick it up a notch with candied bacon.

Apero Spritz

: Shangri-La Hotel

Spritz Ingredients

3.5 oz Mionetto Sparkling or Henri Gaillard Rosé

1 oz olive-washed

Olive-washed Cynar

200gs large green Provence olives

5gs fresh thyme

Zest of half a lemon

1 bottle Cynar

Method

Add all to a vacuum bag, seal, give the olives a squeeze to release flavour and place in a sous vide water bath overnight or for eight hours at 55 Fahrenheit, strain through a coffee filter, bottle and refrigerate.

Combine Mionetto Sparkling or Henri Gaillard Rosé with olive-washed Cynar.

Pour into white wine glass over a sphere ice cube. Garnish with two Provence green olives on a pick.Ìý

Pacific Boulevard

Ingredients

1.5 oz Forty Creek Whisky

.75 oz Campari

.75 oz Cinzano Orancio

.5 oz Cynar

Method

Mix all the ingredients into a mixing glass

Add ice and stir for three seconds

Strain into a rocks glass

Add ice

Spray lemon oil over the cocktail and rub the side of the glass with the peel

Garnish with a wide lemon peel

Forty Creek Copperpot Canadian Whisky launched at liquor stores June 29.

[email protected]

@sthomas10

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