Keep the flavours of summer alive with this toned-down take on a classic ’80s cocktail, named after Richmond’s Sea Island — home to the Vancouver International Airport. While the original version typically uses all varieties of spirits, super sweet syrups, soda, and the whole kitchen sink, this low-key interpretation embodies guilt-free fun.

Tools

• Jigger
• Barspoon

Glassware

• Large collins

Ingredients

• 1.5 oz Okanagan Spirits Aquavitus
• 0.5 oz Okanagan Spirits Sea Buckthorn Liqueur
• 3.0 oz cold brewed jasmine green tea
• 0.5 oz honey water (1 part water, 1 part honey)
• 0.5 oz lemon juice
• 0.5 oz cranberry juice

Method

• Build ingredients over ice in a large Collins glass
• Stir to incorporate

Garnish

• Slices of lemon and fresh ginger