Western Living Magazine
The Home Tour: A 1,400-Square-Foot Townhouse With Scandi-Cool Style
Home Tour: Inside This Mountain-Modern Home
A Seven-Bedroom Pied-a-Terre Designed to Bring Family Together
Recipe: Green Papaya Salad from Chef Angus An
Recipe: Scallop Ceviche from Maenam’s Chef Angus An
3 Classy Australian White Wines to Toast Olivia Newton-John With
The Best Beginner Hikes In and Around Whistler
Getaway Guide: How to Spend One Perfect Day on Galiano Island
Where to Eat, Stay and Play in Canmore
‘West Coast North’ is a Love Letter to Western Canadian Architecture and Interiors
Design Obsession: This Roll-Up Drying Rack Is Maybe My Favourite Thing in the Kitchen
10 of the Hottest Homewares for Summer 2022
Announcing the 2022 Designers of the Year Finalists
You’re Invited to the Design Party of the Year!
DotY 2022: Our Judges for the Maker Category Can’t Wait to See What You’ve Got
It's a pretty as a summer sunset.
Beet juice gives this sumac gimlet from Vancouver's Nuba a springy pink hue (and plenty of vitamin C), while the sumac itself brings a bright and beautiful tang to the infused gin. The result is a fresh and punchy cocktail just right for toasting a new start.
2 oz sumac-infused gin (see below)
3/4 oz lime juice
1/2 oz simple syrup or agave syrup
1/4 oz apple, beet and carrot juice (or just beet juice will work)
Place one large tablespoon of ground sumac into a bottle of Tanqueray gin. Leave for 3 to 4 hours, or until gin turns pink. Filter out the sumac after 3-4 hours, with a coffee filter or a fine-meshed sieve.
Put all ingredients in a shaker with ice and shake well. Double strain into chilled coupe glass. Garnish with a dehydrated lime slice.