July 6, 2023

Ask A Mixologist: Jeff Savage Of Botanist Bar Shares His Recipe For A Fresh Summer Cocktail

Recipe: Jeff Savage

Jeff Savage of Botanist Bar shares the recipe for Meadowland Tonic, a refreshing spring or summer cocktail.

Q: After Botanist Bar in Vancouver got the Exceptional Cocktails award from Michelin, I went and ordered the Meadowland Tonic — it tasted like spring in a glass! Can you get the recipe so I can recreate it at home? — SAM, Vancouver

A: This drink has a bright, fresh flavor without being too acidic or sweet. Botanist Bar’s head bartender Jeff Savage created the concoction with cherry blossom green tea syrup, elderflower liqueur, vermouth and tonic. “I conceptualize most of my cocktails for Botanist during my time in the wilderness,” says Jeff. “The combination of floral and grassy notes in this one works together wonderfully.”


Cherry Blossom Green Tea Syrup (batch)

  • 10 g cherry blossom green tea (loose tea)
  • 500 g hot water
  • 1000 g sugar

Meadowland Tonic

  • 1 1⁄2 oz. dry vermouth (Jeff uses Noilly Prat)
  • 1⁄2 oz. St-Germain Elderflower Liqueur
  • 1⁄4 oz. Cherry Blossom Green Tea Syrup
  • 3 oz.tonic

Rose water, lemon slice and thyme sprig, for garnish


Yield: 1

Make Syrup

1. Combine tea and hot water and steep for 20 minutes.
2. Strain and measure volume of liquid. Add in double the amount of sugar to water to create a 2:1 syrup. Let cool and keep in refrigerator for up to 1 month.

Make Cocktail

1. In glass with ice, combine all ingredients except for tonic.
2. While stirring, incorporate tonic. Spray mist of rose water and garnish with lemon and thyme sprig. Enjoy!