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The Islander Gin and Tonic

A recipe from Max Borrowman, Bar Manager at Vancouver's Juniper.

The Islander G&T is a geographical snapshot in a glass and a love letter of sorts to Vancouver Island. Since Juniper Kitchen and Bar bar manager Max Borrowman went to University of Victoria and spent five years surfing the shores of French Beach and Jordan River, it seems only fitting that the star ingredient, Sheringham Seaside Gin, hails from just outside the tiny hamlet of Shirley, B.C., on South Vancouver Island. The gin’s unusual, locally-sourced aromatics, such as winged kelp, give this cocktail a briny, botanical finish that’s complemented by sea asparagus foraged from the sandy shores of the Strait of Juan de Fuca.

1.5 oz Sherringham Seaside Gin
1 dash celery bitters
1 dehydrated lemon (optional, some would say)
3-4 pieces of sea asparagus
Fever Tree Indian tonic

Build over ice in Burgundy stem glass
Garnish with sea asparagus and dehydrated lemon

Photos by K.K. Law

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