Recipe of the Week: Locals Only

Springtime sips.  

This cocktail, courtesy of The Woods Spirit Co. in North Vancouver, was developed by bar manager Ryan Buchanan “from a desire to celebrate our North Shore roots and the tranquil beauty of spring before the bustling summer season begins.” With homemade mint syrup and a base of limoncello and gin, this is a floral bright cocktail to dive into.


Locals Only Cocktail


For the mint simple syrup:

500 grams sugar

500 millilitres boiling water

40 mint leaves


For the cocktail:

1 ounce Woods limoncello

1 ounce Woods Cascadian gin

½ ounce lemon juice

½ ounce mint simple syrup

4 watermelon cubes (2 centimetres per side)

Lemon peel, to garnish



For the mint simple syrup:

Combine the boiling water and sugar.

Stir until all the sugar is dissolved.

Let the simple syrup cool down to room temperature, then place it in a blender.

Bring a pot of water to a boil. Prepare an ice bath while the water is heating up.

Once the pot of water has reached a rolling boil, place the mint in the water for approximately 15 seconds.

Remove the mint from the boiling water and place it into the ice bath for 1 minute.

Remove the mint from the ice bath and pat it dry with a cloth or paper towel.

Place the mint into the blender and blend on high speed for 1 minute.

Use a fine strainer to remove any mint particles from the syrup. Store the syrup in the fridge.


For the cocktail:

Combine all ingredients in a shaker.

Add ice and shake vigorously.

Double strain into a Nick and Nora coupe.

Garnish with a lemon peel.