Vintage Hotels’ Cocktail Recipes to Enjoy this Summer

When the weather heats up, refreshing summer cocktails are the perfect way to stay cool. Enjoy these delicious cocktail recipes compliments of The Outpost at Pillar & Post, Tiara Restaurant at Queen’s Landing, Inn On The Twenty Restaurant at Inn On The Twenty and Headwaters Restaurant at Millcroft Inn & Spa. Summer Lovin’ in Niagara includes savoring  local produce and our favourite warm weather flavours. Each cocktail has something that reminds of us of summer from juicy watermelon to fresh Niagara grown strawberries produced at a berry farm just down the street from Inn On The Twenty.

Watermelon Martini

Nothing tastes more like summer than a watermelon martini! This festive vodka cocktail is easy to make and full of refreshing sweet flavor. The cocktail recipe comes to you compliments of Jeffrey Bursey, Food and Beverage Manager at the Millcroft Inn & Spa. If you haven’t heard, Jeffrey is filming a ‘Summer Cocktail Series’ where he releases new recipes each Friday on Millcroft’s Facebook and Instagram, we encourage you to follow along for #MartiniFriday inspiration all summer long!

Ingredients:

4 oz of watermelon juice
2 mint leaves
1 oz Vodka
½ oz Triple Sec
½ oz lime juice
½ oz simple syrup

Method:

1. Blend pieces of watermelon in a blender then strain the mixture to remove the seeds and pulp.
2. Place two pieces of mint in your martini shaker. Use a wooden spoon or a cocktail muddler to release the oils.
3. Add vodka, triple sec, lime juice and simple syrup into your martini shaker.
4. Fill with ice and shake until cold.
5. Strain into your martini glass. Garnish with watermelon.

Beauty Elixir

Light and fruity, with a hint of sweetness from the strawberries, tartness from the lemon, effervescence from the sparkling wine, strength from the gin, and an herbaceous touch from the cucumber, this cocktail has it all. Perfect for celebrating the sunshine!

Ingredients: 

1 oz Hendrick’s Gin
½ oz Dillion’s Rose Gin
¼ oz lemon juice, freshly squeezed
½ oz cucumber water
¾ oz Strawberry purée
Dry Sparkling Wine of your choice

Method: 

1. Add all the ingredients into a cocktail shaker with ice and shake well.
2. Strain into a chilled coupe glass.
3. Top with the sparkling wine.
4. Garnish with a strawberry slice and serve.

July in Niagara

This summer cocktail is a fabulous way to enjoy the sweet, juicy taste of strawberries. Inn On the Twenty Restaurant sources their strawberries from a farm located within walking distance of the restaurant called Tigchelaar Berry Farms. Over the last 20 years the Tigchelaars have expanded their strawberry tradition in the Niagara region. They offer a market and pick-your-own strawberry farm. The best way to enjoy this cocktail? With your own fresh, home grown Ontario strawberries!

Ingredients:

1 oz Beefeater Strawberry Gin
3/4 oz Dillon’s Limoncello Liqueur
Squeeze half a lemon
½ oz simple syrup

Method:

1. Add all ingredients into a shaker.
2. Muddle two full ripe strawberries.
3. Add ice and strain into a chilled martini glass (or over ice if preferred).
4. Garnish with a lemon twist and a sliced strawberry.

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Summer Cocktails from The Outpost at Pillar and Post 

Celebrate the arrival of summer with one of Pillar and Post’s refreshing cocktails. These cocktails, which are served daily at  The Outpost at The Pillar & Post Hotel, are simple and delicious and can be enjoyed in the comfort of your own home all season long. If you’d rather venture out of town and to a Niagara-on-the-Lake Vintage Hotel, you can order and enjoy these three great cocktails from The Outpost daily in The Gardens from 11:00 a.m. – 7:00 p.m. Pair with one of our delicious sandwiches and enjoy the afternoon! We hope you’ll enjoy them just as much in the comfort of your backyard! 

Pineapple Sage Gimlet

A simple and fresh take on a popular gin cocktail, the pineapple sage gimlet is perfect for summer.

Ingredients:

1.5 oz Bombay Sapphire Gin
3/4 oz simple syrup
1 oz fresh lime juice
1.25 oz pineapple juice
2 sage leaves

Method:

1. Muddle sage leaves with simple syrup in cocktail shaker.
2. Add gin, lime and pineapple juice with ice and shake until well chilled.
3. For the simple syrup, mix equal parts sugar and hot water, stir to dissolve the sugar and allow to cool before using.
4. Strain into rocks glass over fresh ice and garnish with a sage leaf.
5. Store in an air tight container in the fridge for up to 6 days.

Kentucky Buck

This delicious recipe combines strawberry with bourbon, citrus, bitters and ginger beer for a cocktail that’s simple to make and even easier to drink.

Ingredients:

2 oz Bourbon Jim Beam or Wild Turkey
1/2 oz fresh lemon
2-3 hulled strawberries
1 dash Angostura bitters
Ginger ale or ginger beer

Method:

1. Muddle strawberries in shaker.
2. Add bourbon, lemon juice, bitters and shake well.
3. Strain into ice filled glass.
4. Top with ginger beer (or ginger ale if ginger beer is not available).
5. Garnish with a strawberry. 

Spiced Camo Mule

This modern twist on the Moscow Mule adds a splash of Aperol and a pink peppercorn and chamomile-infused syrup to its timeless construction, which is finished with the traditional ginger beer topper. Cheers!

Ingredients:

1 oz Vodka
1/2 oz Aperol
1/2 oz pink Peppercorn-chamomile syrup
1/4 oz fresh lemon Juice
4 oz ginger beer

Method:

1. Combine everything except ginger beer in the shaker.
2. Add ice to shaker and shake until well chilled.
3. Top with ginger beer and garnish with lemon.

Pink Peppercorn-Chamomile Syrup

Ingredients:

25 pink peppercorns
1 Chamomile tea bag/try with 2 tea bags
8 oz hot water
8oz sugar

Method:

1. Add peppercorns and tea bag to container, then add hot water.
2. Allow too steep for 8 minutes.
3. Add sugar and stir until dissolved.
4. Allow to cool then strain and store in air tight container in fridge for up to 6 days.