Drake Mini Bar's Garden State cocktail

A cocktail with Seedlip 108, a non-alcoholic spirit made with a blend of herbs

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Toronto's Drake Hotel in the city's Art District is known for its unique contemporary flair, cuisine and of course nightlife. Well, 150 York Street just got a little more Drake. Now open across from Drake One Fifty, the Drake Mini Bar is paying homage to the classic hotel bar experience alongside the unique Drake personality that you know and love. Part eatery, part bar, the Drake Mini Bar has an adventurous, yet classic hotel small plate menu with hand-crafted cocktails and an eclectic wine and beer list. With dishes like shucked oysters, spicy shrimp cocktails and steak tartare, they are putting that signature Drake aesthetic into everything. The cocktail list includes a number of temperance cocktails as well, including this Garden State cocktail! 

The Garden State Cocktail uses Seedlip 108 (a non-alcoholic spirit with flavours of peas, hay, spearmint, rosemary and thyme), cucumber, fennel, pineapple, basil, lime and was created by resident Drake bartender Stephen Prickett.  

The cucumber fennel syrup recipe below can easily be scaled down using the same ratio of ingredients so you can make just the right amount the drinks.

Garden State Cocktail

1 1/2 oz. Seedlip 108
3/4 oz. cucumber/pineapple cilantro juice
1 oz. cucumber fennel syrup
3 basil leaves
3 dashes Fee’s Celery Bitters
1 strip cucumber, for garnish

Pour all ingredients into a cocktail shaker and shake. Double strain. Garnish with a cucumber ribbon.


Cucumber fennel syrup

16 cups granulated sugar
8 cups water
2 cups cucumber pu
2 cups fennel puree

Heat sugar and water. Remove from heat. Add purees while syrup is still hot but not boiling. Allow to cool. Fine strain.

5 minutes