enRoute

ROSEWATER SWIZZLE
(Chris Stearns, Vancouver)

4 fresh cherries, whole
1 tsp simple syrup*
2 drops rosewater
2 oz gin
1 oz fresh lemon juice
Soda water

In a highball, muddle the cherries, syrup and rosewater. Fill with ice and add the gin and lemon juice. Top with soda water and serve with a straw.

JASMINE
(Paul Harrington, San Francisco)

1 1/2 oz gin
3/4 oz Cointreau
3/4 oz fresh lemon juice
1/4 oz dash Campari

Shake with ice in a cocktail shaker. Strain into a chilled cocktail glass.

GINGER GRAPEFRUIT RICKEY
(Chris Stearns)

2 oz white rum
2 oz fresh pink grapefruit juice
1 oz ginger syrup*
Soda water

Pour first three ingredients in a highball full of ice. Top with soda water.

MISCH
(Chris Stearns)

2 oz peach nectar or juice
1/4 oz homemade grenadine*
1/4 oz fresh lemon juice
4 oz chilled champagne

Stir first three ingredients with ice. Strain into a flute and top with champagne.

DAIQUIRI NO. 3
(Constante Ribailagua, Havana)

2 oz white rum
1/2 oz fresh lime juice
1/2 oz fresh pink grapefruit juice
1 tsp simple syrup

Shake with ice in a cocktail shaker. Strain into a chilled cocktail glass.

Simple Syrup
Combine two cups of white sugar and one cup of water in a saucepan and bring to a boil. Remove from heat and cool. Store in a sealed container at room temperature.

Homemade Grenadine
Using a fruit press, extract the juice from several fresh pomegranates. Combine three ounces of pomegranate juice with one ounce of simple syrup. Store in a sealed container in the refrigerator.

Ginger Syrup
Combine 1/2 cup of white sugar, one cup of water and 1/2 cup grated fresh ginger in a saucepan and bring to a boil. Remove from heat, let cool, then strain. Store in a sealed container in the refrigerator.

All drinks prepared by Chris Stearns and photographed on location at Lumière, Vancouver.