In a more recent bid to spend some moments of clarity in nature, my friend Caroline and I went to a cottage on a lake in Northern Ontario. I took some treats to the lake, including an Ontario sparkling Gamay Rosé to make some cocktails with and fuel my creative musing. As they say; what grows together flows together!
Ontario '75
1.25 oz Whitley Neill Rhubarb and Ginger Gin (although if you’re an Ontario local and can get a nice flavour of Dillons gin, go forth)
1 oz fresh lemon
1 oz Kvas Rhubarb and Juniper Syrup (you can use regular simple syrup instead if you must)
Off-dry sparkling rosé to top (I used 180 Wines Gamay Rosé)
Mix the first three ingredients over ice in a jar or cocktail shaker then pour into a champagne flute (I created an external garnish with Ontario honey painted on the outside of the glass, then rolled it in crushed edible flowers). Top with the wine.
VOILA!