Vintage Hotels’ Summer Cocktails

Refreshing summer cocktails guaranteed to help you stay cool and relaxed this summer. Some of our favorites include a Peach Sangria and a Watermelon Margarita. 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.

It’s a Vibe 

(A variation on an Enzoni)

‘It’s a Vibe’ is a gin-based drink that is perfect for your next summer gathering. It’s a cross between a Negroni and a Gin sour where the sweet vermouth comes in the form of muddled green grapes. Cheers!

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

Ingredients:

1 oz Bombay Sapphire
1 oz Aperol
0.75 oz Lemon juice
½ oz Simple Syrup
4 Green Grapes

Method:

1. In a shaker, muddle the grapes with lemon juice and simple syrup.
2. Add Gin and Aperol to a shaker with ice. Shake until chilled.
3. Double strain over fresh ice in a double rocks glass.
4. Garnish with skewered grape or paper umbrella.

Peach Sangria

This Peach Sangria puts Niagara on display and might just be the perfect summer drink! You’ll combine a local white wine and a peach purée for a truly delicious and fruity summer cocktail.

Compliments of the Food & Beverage Team from Tiara Restaurant at Queen’s Landing. 

Ingredients:

1 oz Peach Schnapps
4 oz Niagara white wine
1 oz Peach purée
Top with lemon lime soda, garnish with mixed fruit & mint

Method: 

Pour all ingredients except lemon lime soda into a Bordeaux style red wine glass then fill with ice and top with the soda.

Tip:

For a pitcher of sangria, multiply the ingredients by four. Provide four small stem-less wine glasses half filled with ice and add one frozen peach in each glass.  

Watermelon Margarita

Sip on this easy watermelon Margarita all summer long! Can be served on the rocks or blended into a frozen drink.

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

Ingredients:

1½ oz Tequila blanco
½ oz Melon liqueur
2 oz White cranberry juice
2 oz Fresh lime juice
1 oz Simple syrup
½ cup cubed Watermelon

Method:

1. Place all contents in a shaker.
2. Shake vigorously for 20 seconds.
3. Strain into a margarita or rocks glass. 
4. Garnish with fresh lime wheel, watermelon slice, mont sprig & himalayan salted rim