As the sun warms the days and backyard barbecues fire up, Saanich residents share their favorite cool drinks to enjoy outside. From mocktails to classic cocktails, these summer sippers offer fresh, tasty ways to beat the heat.
Kathleen Prince, owner of The Avenue Galleries, recommends the Ginger Mojito mocktail from Fireside Grill. She describes it as bright, refreshing, and full of flavor, combining mint, citrus, and a subtle hint of ginger. Prince says it’s the perfect drink to enjoy on one of Saanich’s best patios.
Keith Watt, manager at Cork and Barrel Spirit Merchants, favors a martini with a West Coast twist. His recipe uses Ampersand Gin for a clean, juniper-forward base with floral notes. Adding Esquimalt Palmer’s Spiced Apple Aperitif brings warm spice and orchard fruit flavors. Watt calls it a thirst-quencher best enjoyed in the shade. The recipe includes 1.5 oz Ampersand Gin, 1.5 oz Esquimalt Palmer’s Spiced Apple Aperitif, 0.5 oz Lime Cordial, and two dashes of Rootside Lemon Tonic Bitters. Mix these in an ice-filled shaker, stir well, strain into a chilled martini glass, and garnish with a fresh slice of Vancouver Island apple.
Richard Rempel, owner of Urbana Kitchens, picks the classic Mojito as his summer favorite. He highlights its crisp, citrusy taste, ideal for hot days on a local patio. Rempel stresses the importance of using good Cuban rum, fresh mint, and limes for the best flavor.
Real estate advisor Cassie Kangas loves the Zesty Summer Gin Fizz. She describes it as crisp, refreshing, with a spicy kick from ginger that awakens the taste buds. Kangas says it feels like sunshine in a glass—light, easy, and just a little spicy. To make it, muddle half a thumb-sized piece of peeled ginger and half a lemon sliced in a cocktail shaker. Add 3 oz gin and let it sit for 5 to 10 minutes. Add ice and shake until chilled. Divide the remaining ginger and lemon slices between two glasses, add ice, pour in the shaken mixture, and top with sparkling water.
Lana Popham, MLA for Saanich South, offers the Saanich South Sipper—a rhubarb syrup that supports local bees. This simple and beautiful spring refresher is made by simmering 2 pounds of coarsely chopped Saanich rhubarb, half a cup of honey, and 4 cups of water over medium-low heat for 15 to 20 minutes. After cooling and straining, store the syrup in the fridge for up to two weeks. To serve, mix a quarter cup of syrup with plain soda water and garnish with lavender, fresh mint, or an umbrella.
Janet Gairdner, publisher of Saanich News, shares her love for the Campari Spritz. She discovered it while traveling in Italy last spring, and it has since become her go-to patio drink. This bubbly, bittersweet cocktail is quick and easy to prepare. Mix 3 oz chilled prosecco, 1 oz Campari, and 1 oz soda water in a glass filled with ice. Garnish with a fresh rosemary sprig or an orange slice.
These drinks showcase Saanich’s local flavors and creativity. Whether you prefer mocktails, classic cocktails, or unique craft blends, there is a perfect summer sipper waiting for you.
