Vintage Hotels’ Summer Cocktails

Refreshing summer cocktails guaranteed to help you stay cool and relaxed this summer. Some of our favorites include a White Linen and My Fair Lady. Make your own at your next pool party or try them during your next getaway with Vintage Hotels. Our summer cocktail recipes come compliments of our Food & Beverage teams at Tiara Restaurant at Queen’s Landing, Cannery Restaurant at Pillar & Post, and Noble Restaurant at Prince of Wales.

My Fair Lady

Enjoy a performance of “My Fair Lady” at the Shaw Festival, and sip on a gin version of the My Fair Lady cocktail complete with elderflower liqueur.

Compliments of Food & Beverage Manager Jeremy Harb from Noble Restaurant at Prince of Wales.

Ingredients:

1 oz Empress 1908 gin
1 oz St. Germain elderflower liqueur
½ oz Elderflower cordial
½ oz Fresh lemon juice
2 oz Soda water
Dried lemon wheel & edible flower for garnish

Method:

1. Shake on ice, cordial, lemon juice, and St. Germain elderflower liqueur and strain in a coup glass. 
2. Add soda water and then layer the top with Empress 1908 gin. 
3. Garnish with lemon wheels & edible flower.

Crimson Lady 

The Summer Crimson Lady cocktail is a refreshing blend of  rose gin, cherry brandy, and Chambord, topped with soda water. Garnish with fresh cherries for a delightful summer cocktail.

Compliments of Food & Beverage Manager Ferdinand Don Griot  from Tiara Restaurant at Queen’s Landing. 

Ingredients:

1 oz Dillon’s rose gin
1 oz Cherry brandy
1 ½ oz Chambord
Top with soda water

Method: 

1. Chill the martini glass.
2. Shake all ingredients into Boston shaker and shake for 10 seconds.
3. Double strain the drink into chilled martini glass and top with soda water.
4. Garnish with 3 cherries and serve cold. 

White Linen

Savor the taste of summer with the White Linen cocktail. This light, crisp drink combines gin, elderflower liqueur, cucumber, lemon, and soda. This cocktail is perfect for those lazy, hot summer days.

Compliments of Food & Beverage Manager Stephen McGaw from Cannery Restaurant at Pillar & Post.

Ingredients:

1 ½ oz Hendricks gin
½ oz St.Germain elderflower liqueur
½ oz Simple syrup
1oz lemon juice
3 slices of cucumber
1 cucumber ribbon

Method:

1. Muddle cucumber slices in the simple syrup and lemon juice and add into a shaker.
2. Add ice to the shaker.
3. Add gin and St. Germain.
4. Shake until well chilled.
5. Double strain into glass over fresh ice.
6. Top with soda and garnish with a cucumber ribbon.