Shirley the explorer

2 oz. Sheringham Akvavit
½ oz. Elderflower cordial
⅓ oz. Lime Juice
dash Lemon Bitters

GLASS – small cocktail
METHOD – stir & strain
GARNISH – lime twist

By Shawn Soole / S2 Hospitality Concepts

Nordic Salad

2 oz. Sheringham Akvavit
¼ oz. Benedictine
¼ oz. Fresh Lime Juice
½ oz. Fresh Apple Juice (B.C. Gala Apples are best)
2 dashes Scrappy's Lime Bitters

Pour ingredients into a mixing jar. Shake and fine strain into a chilled cocktail glass. Garnish with fresh apple slices and fresh cucumber slices.

By Jeff Downie / Old Firehouse / Duncan, B.C.

Midnight Sun swizzle

1½ oz. Sheringham Akvavit
½ oz. Benedictine
2 oz. Apple Juice
1 bar spoon Apple Cider Vinegar
2 dashes Angostura Bitters

GLASS – small rocks
METHOD – build over ice and stir gently with a swizzle stick or bar spoon
GARNISH – cinnamon stick & sprig of dill

By Ryan Malcolm / New Theatre Tonics


1½ oz. Sheringham Akvavit
½ oz. Sheringham Seaside Gin
¾ oz. Fermented Carrot Brine

Garnished with a fermented carrot coin.

By Erin Maher / Nourish Kitchen & Cafe / Victoria, B.C.


1½ oz. Sheringham Akvavit
½ oz. Campari
½ oz. Odd Society Bittersweet Vermouth
1 each Citrus Orange Twist

Fill a rocks glass with ice. Put all ingredients into the glass and garnish with the citrus peel and a Bourbon Cherry.

By Nick Keating / Spinnakers Gastro Brew Pub and Guesthouses / Victoria, B.C.

Loki's Revenge

45 ml Sheringham Akvavit
15 ml Cherry liqueur
20 ml Lemon Juice
20 ml Grapefruit Juice
10 ml Hibiscus Syrup
2 dashes Bittered Sling Cascade Celery Bitters

Combine all ingredients into your shaker tin, shake until diluted. Double strain into a chilled large coupe. Garnish with dried hibiscus.

By Katie Ingram / L’Abattoir Restaurant / Vancouver, B.C.



1 oz. Sheringham Akvavit
1 oz. Dubonnet Rouge
1 dash Orange Flower Water

Stir all ingredients together with ice and strain into a small chilled cocktail coupe. Top with Cassis Absinthe foam (beat together ½ oz. cassis, ¼ oz. Absinthe and the white of an egg into a velvety froth).

By Simon Ogden / Veneto Lounge Hotel Rialto / Victoria, B.C.


1½ oz. Sheringham Akvavit
½ oz. Horne Dark Matter Ale Reduction
¼ oz. Blackberry Liqueur
2 dashes Black Pepper Bitters

Stir all ingredients together and strain into a chilled cocktail coupe. Garnish with a flamed orange zest.  

By Josh Boudreaux / Veneto Lounge Hotel Rialto / Victoria, B.C.


Muddled fresh ginger     
1½ oz. Sheringham Akvavit
½ oz. Maraschino liqueur
¾ oz. Gancia Americano
¼ oz. freshly squeezed Lemon Juice
2 dashes Apple-Cinnamon Bitters

Stir all ingredients together and fine strain over a large piece of ice in an Old Fashioned glass. Garnish with an orange zest.

By Brian Newham / Veneto Lounge Hotel Rialto / Victoria, B.C.


5-6 leaves of Thai basil, muddled
2 oz. Sheringham Akvavit
1 oz. Giffard Ginger of the Indies
a dash of Sriracha (to taste)
¼ oz. Rice Wine Vinegar
¼ oz. fresh Lime Juice

Stir ingredients and pour over ice into a highball glass. Top with club soda. Garnish with Thai basil leaves and a cucumber peel twist.

By Caledonia Wright / Veneto Lounge Hotel Rialto / Victoria, B.C.


1½ oz. Sheringham Akvavit
¾ oz. China China Liquer
¼ oz. Green Chartreuse
heavy rinse of Montelobos Mezcal

GLASS – rocks
METHOD – shake & double strain over fresh ice
GARNISH – bundle of dill & fennel greens

By Andre Macgillivray / Tofino, B.C.

Lost Viking

1¾ oz. Sheringham Akvavit
¾ oz. Lillet Blanc
½ oz. Lemongrass Syrup
¼ oz. Kalamansi Purée
dash Ms. Better’s Bitters Lime Leaf Bitter

Shake, fine strain into coupe, garnish with a lemongrass stalk.

By Miriam Willmer / Ancora Waterfront Dining & Patio / Vancouver, B.C.