“I cannot stop having the Melon Baller at my cocktail bar Simpl Things. This cocktail has all the bright, fresh floral notes and is just downright delightful. Made with Dillon’s Melon Gin, Fino sherry, and a house-made fennel apple cordial, it celebrates not only the summer but a lovely product from a small-batch Canadian producer. It’s crafted with their Unfiltered Gin 22 and steeped with local cantaloupe.” – Evelyn Chick, owner of Simpl Things, Toronto.

“We will see Negroni variations popping up, especially after Sbagliato trended and nearly shut down TikTok last year! Following that, lots of Aperitivo ideas, like Campari and Aperol Spritz, espresso & tonics, and Spanish-style gin & tonics, will be popular this summer. The Harvest Gin from Wiseacre Farm Distillery in Kelowna, BC—with its notes of rosemary, lavender and oregano—is a beautiful choice for a Spanish-style G&T alongside some artisanal tonic water and lots of ice.” – Harry Dosanj, Bar Travelling Man, Okanagan Valley.

“I’m liking a Canadian Kir Royale with Menaud Camerise, which is a haskap berry liqueur made in Quebec from a base of their locally-produced ‘salty gin,’ and Hinterland Wine Company Borealis, one of my favourite local sparkling wines from Prince Edward County. The Camerise has a more savoury note from its gin base, giving the drink some nuance and herbaceousness, while the Borealis is bright, fresh and has good acidity. [It is] perfect for backyard parties, baby showers, wedding breakfasts or just a quick after-work drink.” – Christina Veira, co-owner of Bar Mordecai, Toronto.

“The drink of the summer is the Cool Kid highball: gin and coconut water. Every time I have one, I think about how simple things are often the best. This is a great way to have a cute beach or balcony cocktail. My favourite is probably The Woods Spirit Co. Cascadian Gin—so clean, fresh, and citrusy. Tropical and botanical, the vibe is coastal BC by way of Hawaii. The gin is produced in North Vancouver; they vacuum distill, so the citrus and juniper are super present and crisp. A little of the coastal forest in a glass.” – Bronwyn Hawkins, lead bartender at Wind Cries Mary, Victoria.

“I’m currently sitting at Next Friend Cider which makes 100 percent naturally fermented organic cider. The owner, Jesse Oberman, is a Winnipegger and uses local fruit from neighbourhood yards. He treats the fruit like a winemaker would—and it’s delicious. Because it’s so dry and effervescent, it would make a beautiful simple spritz with a dash of sugar, lemon, and absinthe, but I would replace the Aperol with Suze apéritif. I’m using Next Friend’s 2022 Affinity barrel-aged cider and a fresh tarragon garnish.” – Abraham Holder, bar manager at Langside Grocery, Winnipeg.

“If I could pick just one cocktail to sip on throughout the summer, it would be any variation of a French 75—it just screams warm weather to me! I’ve really been loving Tofino Distillery’s Lavender Mint gin paired with honey syrup, lemon juice, a local sparkling wine, and garnished with a sprig of mint. Tofino Distillery has a small range of wonderful handcrafted premium spirits. Each spirit is inspired by the west coast temperate rainforest, paying homage to the tiny town of Tofino. The unique flavours are fun to play with when crafting cocktails!” – Dani Crowley, bartender at The Raven Room, Whistler.