Drink Like A Mixologist: How to make a Four Seasons-worthy spring cocktail

It’s Friday, and that deserves a toast. Our only thought? It’s the fourth week (fifth? sixth? who’s counting?) of working from home, so probably time to up your mixology game — by several notches. That’s why we’ve been asking some of our favourite bartenders across the country to give us recipes for their preferred springtime cocktails.

This week, we tapped Melissa Hart from dBar at Toronto’s Four Seasons Hotel. Her drink is called a Royal Blossom — kind of like an elevated Kir Royale — and it’s as floral and refreshing as the name suggests. It’s a little more complicated than a Scotch on the rocks. But you’ve got time, right? Might as well use it to reward yourself. Cheers to another week!


1.5 oz vodka
0.5 oz floral tea syrup
0.5 oz cranberry juice
0.25 oz Luxardo liqueur
0.25 sweet vermouth
0.25 oz Cassis
3 oz dry prosecco


To make the floral tea syrup add equal parts of sugar and water in a pot and bring to a boil. Use double the amounts of any floral tea bag as directed on the package instructions and steep in the hot sugar syrup for approximately 15 minutes. Remove tea bags and allow the syrup to cool. Store refrigerated for up to two weeks.

Build in a tall glass filled with ice. Quickly stir to integrate all the components. Top with prosecco and garnish with cherries or edible flowers.