Pineapple Punch

1oz Akvavit
3/4oz Pineapple Syrup**
2 Dashes Orange Bitters
1/2oz Lemon Juice
1oz Chamomile Tea
3oz Coconut Water

Build in mixing glass. Add all ingredients. Top with ice. Stir until properly chilled. Strain into rocks glass with large fresh ice. Garnish with pineapple slice or frawn.

**For pineapple syrup:

Combine 500ml white sugar with 500ml boiling water and whisk to make a 1:1 simple syrup. Allow syrup to cool to room temperature on the counter. Do not refrigerate from hot as crystals will form. In a blender combine 2 cups (500ml) chunked pineapple, and syrup. Blend until fully incorporated. Pour liquid through a strainer to remove particulate and you are ready to serve. Store in a sealed container in refrigerator.

By Ryan Malcolm / New Theatre Tonics

Northern Reviver

1 1/2 oz Akvavit
1/2 oz Imperative Vermouth
1/4 oz Woods Amaro
1/4 oz simple syrup
3/4 oz lemon juice 

Glass - large coupe
Method - shake and double strain
Garnish - mint leaf 

By Shawn Soole / S2 Hospitality Concepts

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

Akvavit Caesar

1.5oz Akvavit
2-3 Dashes Tobasco
3-4 Dashes Worcestershire
Juice of Half a Lime
4oz Clamato
SaltWest "Seaser Pleaser" Rimmer Spice
Your Favourite Garnish

Run a lime wedge around the lip of your glass and dip the glass into your rimmer spice. Then add your Akvavit and spices. Top with ice. Add clamato and stir.
Top with your favourite garnish. We like a fresh oyster or crab claw.

By Ryan Malcolm / New Theatre Tonics



Northern Holiday

1.5oz Akvavit
0.5oz Vodka
1 bar spoon Benedictine
2 dashes Chocolate bitters
Orange twist

In a mixing glass combine all ingredients, add ice and stir. Strain into a chilled cocktail Coupe and garnish with an orange twist.

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.


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.


1 oz. Sheringham Akvavit
1 oz. Campari
1 oz. Punt e Mes Vermouth (or any red sweet vermouth)
1 Orange Twist

In mixing glass add all ingredients. Top with ice and stir until well chilled. Strain into ice filled rocks glass and garnish with an orange twist.

By Ryan Malcolm / New Theatre Tonics