Canadian Business Has Its Own Delicious Signature Cocktail

Here's how to make the CB Fizz
Photographs by Kate Ince / Styling by Nicole Billark

To celebrate the new CB, we asked Toronto-based bartender extraordinaire Evelyn Chick to create a recipe for a signature cocktail. And since it’s Sober October—and we are particularly keen on the booming non-alcoholic spirits trend—it’s also zero per cent alcohol.

Here’s how to make it.

CB Fizz


1 oz Seedlip Garden 108
1.5 oz Raspberry Basil Shrub (see recipe below) 
Fever Tree Premium Tonic
Fresh basil and raspberries


  1. Make the raspberry basil shrub:

1 cup fresh raspberries
1 1/2 cup organic apple cider
1 cup wildflower honey
1 teaspoon pink peppercorn
4 leaves basil

  • Place the raspberries into a litre mason jar, and then muddle. Drop in the basil and pink peppercorn. Cover all the elements with the vinegar. Seal the jar tightly with a non-reactive lid, and set it on the counter.
  • Allow the raspberries and herbs to infuse the vinegar for 48 hours. Agitate the jar once in a while.
  • Strain mixture through a fine-mesh strainer, lined with a thin layer of cheese cloth, over a bowl or pitcher. Allow the vinegar to strain on its own, without pressing, until it stops dripping—about a half hour. Discard the solids.
  • Whisk the honey into the vinegar, and then bottle. Store at room temperature for up to six weeks, or in the fridge for up to six months.

2. In a tall Collins glass, add Seedlip and shrub.
3. Pack full of ice and stir to dilute.
4. Top with your favourite tonic (we like Fever Tree) and stir again to integrate bubbles.
5. Garnish with fresh basil and raspberry skewer.