Recipe of the Week: La Vie en Rose

A cocktail inspired by cherry blossoms for spring.

Every year, crowds line up to see the cherry blossoms in full bloom ushering in the springtime. Vancouver is home to its fair share of these people-pleasing trees, and West Vancouver restaurant Mèreon has created a special cocktail to celebrate the season. Using hibiscus tea and rosewater for floral flavour, this is the only cocktail you’ll need for spring.



Hibiscus tea
½ ounce grenadine
½ maraschino (cherry liqueur)
1 ounce Hendricks Gin
1 teaspoon rosewater
½ ounce lemon juice
½ ounce simple syrup
Club soda or prosecco



Make a pot of hibiscus tea and add the grenadine (this is the base for the drink).
Once cool, add 1 1/2 ounces to a Nick and Nora or coupe glass.
Add maraschino, gin, rosewater, lemon juice, and simple syrup to a cocktail shaker with ice.
Shake for 30 seconds.
Strain into the glass containing the hibiscus tea.
Top up with club soda or prosecco.