Ampersand Distilling's Bea Arthur cocktail

Sunny days call for refreshing sips, the Bea Arthur does the trick.

Image for Ampersand Distilling's Bea Arthur cocktail
Katie Cross Photography

Hailing from the Cowichan Valley, family-owned Ampersand Distilling Co. has released the Imperative Dry Vermouth in collaboration with Rathjen Cellars. This complex and floral aperitif is made with local ingredients like B.C. wheat and a blend of Ortega and Petite Milo grapes, with wild-harvested botanicals, wormwood, orange peel, cardamom, roasted dandelion root and coriander.

The distillery also released an ice cream flavour in collaboration with Rain or Shine Ice Cream. With vermouth-infused basil lime sorbet, it is a refreshing summer treat, but if you don’t live in B.C., don't worry. Ampersand has created a cocktail that mimics the flavour of their sorbet without the potential melty mess.

Try crafting the Bea Arthur, developed by The Mackenzie Room, the next time you’re craving some ice cold sorbet, but can’t make it to your local scoop.


Bea Arthur

2 oz. dry vermouth
3/4 oz. basil syrup
6 leaves fresh basil
1/4 oz. lime juice
4 to 6 oz. soda water

In a shaker filled with ice, add vermouth, basil syrup, basil and lime juice. Shake and double strain into a Collins glass filled with crushed ice, and top with soda.

1 cocktail
Prep Time:
2 minutes