This is a Canadian-forward cocktail, from the bitters (made by a Vancouver-based producer that also makes the world’s first vegan botanical foamer, an egg-white replacement) to the gin (made by Courtenay-based Wayward Distillery with B.C. honey). It also uses a shrub — a classic mixer that goes back to the Victorian era and is made of equal parts fruit or veg, sugar and vinegar — to add a tart kombucha-like effervescence. Make the cocktail at home or try it at the Raven Room in Whistler.
Serves 1
Time: 5 minutes
- 2 ounces gin (go Canadian with Unruly Gin or non-alcoholic NOA Dry Gin)
- 2 ounces watermelon ginger shrub (recipe below)
- 2 or 3 dashes Ms. Better’s Pineapple Star Anise Bitters
- 1 to 3 ounces soda
- 6 mint leaves
- Sprig of mint for garnish (optional)
- Slice of ginger for garnish (optional)
- Chunk of fresh watermelon for garnish (optional)
Add all ingredients (except garnishes) to a shaker with ice. Shake and strain over fresh ice in a highball or rocks glass and top with soda to taste (1 to 3 ounces, depending on glassware). Garnish with mint sprig and slice of ginger or chunk of fresh watermelon.
Watermelon Ginger Shrub
Makes approximately 2 cups (enough for 8 cocktails)
Time: 10 minutes, plus 48 hours refrigeration time
- 1½ cups cubed watermelon
- Thumb-sized piece of ginger, peeled and grated
- ¾ cup raw cane sugar
- ¾ cup white wine vinegar
- 1 teaspoon salt
Combine watermelon, ginger and sugar in a medium bowl, stirring to mix well. Cover and refrigerate for 24 hours to let the mixture macerate. Then strain through a fine-mesh sieve into a small bowl, separating syrup from solids. If any sugar remains on solids, pour liquid over sugary solids again. (Compost the solids after repeating this process.) Add vinegar to the strained liquid and whisk to fully dissolve any remaining sugar.
Transfer the syrup to a clean glass jar. Seal and shake well. Store in the fridge for another 24 hours before use. The longer it rests, the more concentrated the flavour becomes. The shrub will last up to 6 weeks in the fridge.