Tag Archives: Island Lake Lodge cocktails

Long Hot Summer

The dog days of summer officially arrive this weekend, and we’ll see August stretch before us all hot and hazy. The holiday weekend marks the halfway point of summer break (cue tears) so if you need a drink to cry into — or one to cheer you up while cooling you down — I found just the one at Island Lake Lodge near Fernie, B.C.

The Long Hot Summer is light and refreshing with just a touch of heat from muddled jalapeños to keep things interesting. I love that it uses fresh raspberries and Chambord for sweetness, plus ginger beer for spice and fizz. It’s totally crushable, and even more so if you’re lucky enough to drink it on a patio with a view of the Lizard Range. Cheers!

Beat the heat with this spicy cooler -- aptly named a Long Hot Summer -- from Island Lake Lodge.

Beat the heat with this spicy cooler — aptly named a Long Hot Summer — from Island Lake Lodge.

Long Hot Summer

  • 2 raspberries
  • 2 jalapeño slices
  • 1 oz fresh lime juice
  • 1 oz Absolut vodka
  • 1/2 oz Chambord
  • Top ginger beer
  • Garnish: Lime wedge and a raspberry

Method: In the base of a cocktail shaker, muddle raspberries and jalapeño slices with lime juice. Add vodka and Chambord, plus ice, then shake. Strain into a rocks glass filled with new ice and top with ginger beer. Garnish with a lime wedge on the rim and a raspberry dropped into the glass.

— Recipe courtesy Island Lake Lodge

Drink of the Week: Sunny Side

The best drink to touch your lips after hiking 20 kilometres along Heiko’s Trail through Fernie’s spectacular backcountry is a nice cold beer from the Fernie Brewing Company. If you happen to be recuperating on the Bear Lodge patio at Island Lake Lodge and they’re out of What the Huck, however, order a Sunny Side cocktail instead (or do so after you finish your beer).

A gin lemonade is just the thing to ease pain and aid hydration after an epic backcountry hike.

A gin lemonade from Island Lake Lodge is just the thing to ease pain and aid hydration after an epic backcountry hike.

I’m all for sipping boozy lemonade on hot summer patios. But when gin is tipped in and the tart, refreshing libation is your reward for eight hours of hiking, the experience is sublime. Cheers!

Sunny Side

  • 1 oz Spirit Bear gin
  • Top with homemade lavender-infused lemonade*

Fill a rocks glass with ice and add gin, then top with lemonade. Stir and garnish with a lemon wedge and a nasturtium.

— Recipe courtesy Island Lake Lodge

*Lavender-infused lemonade (yield: 1-1/2 litres)

  • 1 cup honey
  • 5 cups water, divided
  • 1 tbsp dried lavender flowers
  • 1 cup fresh lemon juice

Combine honey with 1 cup water and heat in a saucepan until honey is completely dissolved. Add lavender blossoms, cover, remove from heat and let stand for up to two hours. Strain the infusion and discard the lavender. Pour the mixture into a pitcher, add the lemon juice and remaining 4 cups of water, chill, and serve.

— Modified from a recipe by Kitchn

Drink of the Week: Shred Daddy

Shred Daddy isn’t the cocktail that comes to mind after canoeing around Island Lake on a hot summer’s day, but when I saw it on the Bear Lodge Patio menu at Island Lake Lodge, I couldn’t resist.

We canoe mamas (and tots) worked up a thirst paddling around Island Lake on a 30C day. The antidote? A Shred Daddy.

First, it contains Knob Creek bourbon and I’ve been having a little love-in with this dark spirit all summer. Second, there are muddled blackberries in it. Yum. Finally, it’s topped with iced tea, rendering it awesomely refreshing. I have no idea how it came by its mid-winter cat-skiing moniker (Island Lake Lodge ditches the canoes and day hikes in favour of cats and deep powder come winter), but I’m not complaining. This mama loved the Shred Daddy.

Muddled blackberries, bourbon and iced tea. Nice!

Shred Daddy

  • Handful fresh blackberries
  • 1 oz Knob Creek bourbon
  • 1/2 oz mint simple syrup
  • Top sweet iced tea
  • Lemon twist and mint leaf garnish

In the base of a rocks glass, muddle the blackberries with the simple syrup. Fill the glass with ice then add the bourbon and top with iced tea (about 3 oz). Stir to lift blackberries from the bottom of the glass, then garnish with a lemon twist and mint leaves.

— Recipe courtesy Island Lake Lodge