A hot summer day calls for a long and fizzy cocktail that’s light, citrusy and slightly sweet. I was served just the one at the Grey Goose Canada Boulangerie Bleue event, held at Charbar last night.
Le Grand Fizz is Grey Goose’s take on a classic fizz, with vodka in place of gin, lime juice rather than lemon, and St-Germain elderflower liqueur as the sweetening agent. This drink is super refreshing and not too sweet. Best of all, it gives us another reason to drink St-Germain, a French liqueur that’s made from macerated elderflower blossoms and tastes like honey, flowers and sunshine. And it goes without saying, Le Grand Fizz should be enjoyed on a sunny patio, preferably one with a view of The Bow.
This vodka take on a fizz tastes like summer in a glass. Photo is from my Instagram, @lisakadane.
Le Grand Fizz
- 1.5 oz Grey Goose vodka
- 1 oz St-Germain elderflower liqueur
- 0.5 oz fresh lime juice
- Top soda water (approximately 2 oz)
- Garnish: Lemon and lime wheel dropped into the glass, and a Grey Goose stir stick
Method: Build over ice in a red wine glass and garnish with a lemon and lime wheel, and a Grey Goose stir stick.
— Recipe courtesy Julien Lafond, Grey Goose brand ambassador
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.
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
I finally made it to Ten Foot Henry on the now-bustling two-block strip of 1 St. S.W. between 12 and 14 avenues, that’s also home to Raw Bar, Taste, Proof and Vine Arts. So many great cocktail options there and I was excited to see what Ten Foot Henry, named after a 1930s comic strip, could contribute to the scene.
The small list, split almost evenly between classic and original cocktails, has something for everyone. I especially liked The Henrietta (read all about it in an upcoming Spirited Calgary column in the Herald) and the Gingered Apple. This yellow drink is like a spicy, candied-apple lemon drop, with an understated acidity thanks to the apple cider vinegar. It goes pow on the palate and makes you think about what you’re drinking. Sip slowly and enjoy.
The Gingered Apple cocktail at Ten Foot Henry goes pow on the palate.
- 1-1/2 oz Zubrowka vodka
- 1/2 oz Iron Works apple brandy
- 1/4 oz apple cider vinegar
- 3/4 oz fresh lemon juice
- 1/2 oz simple syrup (1:1 sugar-to-water)
- 2-3 dashes Bar Keep apple bitters
- Garnish: lemon twist
Method: Shake ingredients with ice and then double strain into a chilled coupe glass. Garnish with a lemon twist.
— Recipe courtesy Dylan Can, Ten Foot Henry