Drinking & Dining

Stock Your Summer Bar Cart

With summer just around the corner, our creative beverage director Grant Sceney shared his five favourite spirits to keep stocked for summer. Looking to make your own cocktail at home? Find below the Kampai Cocktail recipe, a simple, yet refreshing sip that has all the elements of summer.

April 29th, 2020

This old family bourbon has a higher rye content resulting in a gentle spiciness with sweet toasted wood aromas. Taste subtle maple, nutmeg and cinnamon in the middle, with a long toffee finish. A Manhattan or Old Fashioned are the perfect cocktails for when the sun goes down.

Fresh fruit and citrus are abundant on the nose, but juniper becomes the star on the palate with lime, grapefruit, chamomile and angelica Shaken or stirred, this is the base to of many of the classics including the Gin & Tonic, Negroni, or Martini.

This wonderfully intricate rum is made from first-press sugar cane juice which creates rich honeyed butterscotch flavours with light white pepper spice and dried raisins. While you’re kicking back on your patio in the sun, try a daiquiri – either blended or on the rocks, this quintessential summer drink can be infused with many fruit based flavours.

This vodka has a clean finish and offers notes of fresh lemon and lime with a hint of vanilla. Ciroc also creates infused flavoured vodkas that inspire a range of cocktail creativity. Try using these flavoured variations to mix up a summerworthy Moscow mule.

This complex whiskey offers welcoming spices on the nose and a bold center. Enjoy a combination of subtle smokiness, honey, black pepper, butterscotch, and dried stone fruit. Johnnie Walker Black works well in a Penicillin cocktail for a mix of Scotch, honey & ginger – a refreshing modern classic.


COCKTAIL RECIPE: Kampai Cocktail


  • 1 ½ oz Tanqueray NO. TEN Gin
  • ¾ oz Granville Island Junmai Nama Sake
  • ½ oz Grapefruit juice
  • ½ oz Lime juice
  • 1 oz Green tea syrup*
  • ¼ inch Cucumber
    *Green tea syrup:
    Combine 1 cup steeped green tea to 250gm of white sugar. Stir.


  1. Muddle cucumber into cocktail shaker. Add remaining ingredients.
  2. Add ice, cover, and shake hard.
  3. Double strain through tea strainer into a chilled glass
  4. Gently clap the rosemary to release the aroma and place on top of the drink.
  5. Serve in coupe or martini glass.


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