Botanist restaurant's B&T cocktail

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Newly opened in Vancouver's Fairmont Pacific Rim, Botanist restaurant is designed with indulgence in mind with its four spaces--dining room, cocktail bar and lab, garden and Champagne lounge--all of which showcase the abundance of the region. At the cocktail bar and lab, Grant Sceney, the hotel's creative  beverage director, and David Wolowidnyk, the restaurant's head bartender, team up to bring you creative drinks like this B&T (Botane and Tonic). Experience the layers of flavours at home with the recipe.

1 ½ oz. gin
3/4 oz. Fino sherry
3 oz tonic
3 drops in-house Botane tincture, (lemon balm, elderflower and spruce)
2 mists mezcal
1 strip lemon zest, for garnish
1 sprig fresh rosemary, for garnish

In a large red wine glass (like a Beaujolais glass), layer gin, sherry, tonic, and tincture.

Using tongs, gently add in ice cube. Mist the top of the drink with mezcal.

Garnish with lemon zest and rosemary sprig.