Vintage Hotels’ Summer Cocktails

Sip your way through summer with a lineup of refreshing cocktails designed to keep things cool, bright, and effortless. From a Strawberry Basil Mojito to the Niagara Bubbly Peach Cosmo and a sunny Bellissima, these seasonal favourites are perfect for warm‑weather sipping. Mix them up at your next pool party, or let us pour one for you during your next getaway with Vintage Hotels. Our summer cocktail recipes come compliments of our Food & Beverage teams at La Regina at Queen’s Landing, Cannery Restaurant at Pillar & Post, and Noble Restaurant at Prince of Wales.

Bellissima

Compliments of Food & Beverage Manager Jonathan Ingrao from La Regina at Queen’s Landing. 

Summer in Niagara‑on‑the‑Lake calls for something light, bubbly, and a little bit indulgent. Enter the Bellissima. A peachy, elderflower‑kissed cocktail that tastes like sunshine in a glass. Perfect for patio lounging, golden hour sipping, and enjoying a little taste of vacation in Niagara wine country.

Ingredients:

1 oz St. Germaine elderflower liqueur
1½ oz Peach purée
Prosecco

Method:

1. Fill a tulip glass with ice.
2. Add the St‑Germain and peach purée, then gently top with Prosecco.
3. Give a light stir to combine and enjoy immediately.

Tips:

1. It’s usually garnished with peach slices but you can use orange slices for a refreshing experience.
2. For a non-alcoholic option, you could use club soda or lemon-lime soda.

Niagara Bubbly Peach Cosmo

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

Summer sipping in Niagara just got a little more peachy. Peach‑forward, perfectly bubbly, and made for warm weather, this cocktail captures summer in Niagara beautifully. The Niagara Bubbly Peach Cosmo is equal parts playful and polished, ideal for patio hangs or sunset toasts in Niagara‑on‑the‑Lake. Cheers to long days, ripe peaches, and sparkling moments.

Ingredients

1 oz Absolut peach vodka
1 oz Peach Schnapps
2 oz Spumante Bambino sparkling peach wine
2 oz White cranberry Juice
2 oz Peach nectar (juice)
Frozen or fresh peach slice

Method

1. Add all ingredients except the Spumante sparkling peach wine to a shaker filled with ice.
2. Shake well until chilled.
3. Fine strain into a chilled coupe or martini glass.
4. Gently top with the Spumante sparkling peach wine.
5. Garnish with a fresh or frozen peach slice.

Tips

1. For a lighter version, you can substitute soda water for the Spumante.
2. For a rustic country taste, add a few mashed peach slices into the shaker.
3. Adding one ounce of pineapple juice will give a frothy, tropical taste to the drink.

Strawberry Basil Mojito

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

Summer in Niagara‑on‑the‑Lake is best enjoyed one refreshing sip at a time. This Strawberry Basil Mojito is bursting with ripe berries, fresh herbs, and zesty lime, basically a garden party in a glass. Perfect for sunny afternoons, patio lounging, and soaking up Niagara summer vibes.

Ingredients

1½ oz Bacardi white rum (or your favourite)
1 oz Strawberry purée (or 4 – 5 strawberries sliced)
¼ Lime
3 – 4 Fresh basil leaves
Soda water
Strawberry slice for garnish

Method

1. Add rum, strawberry purée, basil, and lime juice to a shaker filled with ice.
2. If using fresh strawberries, add the basil with the lime juice and muddle until nicely mashed to release all the flavour.
3. Shake vigorously for 30 to 40 seconds, or until thoroughly chilled and the shaker feels cold to the touch.
4. Pour everything into a hurricane glass and top with soda water and garnish.
5. There’s no need to strain this cocktail. You’ll want to keep the purée and fresh ingredients to preserve depth and full flavour, rather than aiming for clarity.
6. Garnish with a slice of strawberry and a basil leaf.