The Perfect Summer Sipper

Behind every delicious cocktail is an inspirational classic. Today, we reveal the recipes of two of our favourite happy hour libations.


The story begins in 1941 when John G. Martin of GF Heublein Brothers Inc. and “Jack” Morgan introduced the Moscow Mule to Hollywood. It was a successful collaboration between a Smirnoff vodka slanger and a Cock n’ Bull ginger beer peddler to help boost their sales. It's said that the duo took their creation to the streets. They convinced pub after pub to serve the mix by portraying it's popularity with a polaroid camera. Since it’s conception, bartenders all over the world have been making delicious variations of this cocktail with a kick.

Here at the lodge, our friendly neighborhood barkeep, Andre, has developed some seriously summery libations inspired by the classic.

The secret to Andre’s ginger beer cocktail, the Twin Fin:

   

 

  ¼ oz – Hand-pressed Lime Juice
¼ oz – Demerara Syrup
3 oz – Cock n’ Bull Ginger Beer
¼ oz – Peach Brandy
¾ oz – Sailor Jerry Spiced Rum

Pour over ice and garnish to your liking!

The Violet Sea, a champagne cocktail:

   
 
   3 oz – Organic Prosecco
¼ oz – Crème de Violette
Splash of Griottine Cherry Brandy
Served chilled and garnish with a lemon peel!

Enjoy these summer sippers and more during Happy Hour in the Great Room, every day from 3pm - 6pm.








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