As we’re celebrating Canada’s 150th birthday this month, we asked two Alberta mixologists to let us have their take on Canadian classic cocktails that we can make at home.

Christina Mah
Klein / Harris, Calgary

Developed in 1969, this Calgary flagship cocktail captures bold and savoury ingredients. Mah’s version uses Klein / Harris clam and celery broth (recipe below), and is laced with a tomato, pickled celery and carrots.

She says, “Your choice of vodka or gin. We love this drink because it is a refreshing take on a classic.”

Clam and Celery Broth

1 L (4 cups) clam nectar
2 bundles of celery
1¼ cup sugar
1½ cup (375 mL) apple cider vinegar
28 g salt

Combine all ingredients in a container and blend with an immersion blender. Strain, then portion and label. Keep refrigerated.

Klein / Harris Flagship Caesar

1½ oz vodka or gin
3 oz Klein / Harris clam and celery broth
2 tsp (10 mL) citric acid or to taste (or ½ oz lime juice)
½ tsp or to taste of your favourite hot sauce
Garnish: pickled julienned celery and carrot

Swizzle the ingredients in a Collins’ glass with a healthy portion of ice, then garnish with pickled celery and carrot.

James Grant
Woodwork Bar in Edmonton

Perfect for a warm summer evening, The Confederation Cocktail is Grant’s reworking of the classic Colonial Cocktail from the Savoy cocktail manual, and pairs gin with the bittersweet citrus of grapefruit.

“London dry gin provides an herbaceous, dry backbone for the drink, while Aperol brings a touch of sweetness and a strong, citrus bitter character. A dash of lemon juice balances the flavours with a touch of acid,” Grant says.

“Cocchi Americano lengthens the cocktail, allowing you to savour its full complexity. Grapefruit zest and grapefruit bitters provide bright notes of citrus to tie everything together,” he adds.

The Confederation Cocktail

1½ oz London dry gin
1 oz Cocchi Americano blanc aperitivo
½ oz Aperol
1 barspoon (2 tsp or 10 mL) lemon juice
6 dashes grapefruit bitters

Stir all the ingredients over ice, and strain into a chilled coupe glass. Garnish with a twist of grapefruit zest.

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