Cocktail of the Week: Nouveau Cépage

By Ross Vernon Dias

Most popular


It’s the best cocktail in Canada right now.

Written by Ross Dias 

Developed by Drake Hotel’s very own, James Bailey, the Nouveau Cépage is a tangy summer delight that goes well with an afternoon in the sun, featuring drops of honey, and a few cardamom bitters thrown in for good measure.

The cocktail gets it’s accolades from Bailey’s recognition for his innovative use of ingredients.

Earlier in July, Bailey was crowned Canada’s Most Imaginative Bartender at Bombay Sapphire’s annual competition, beating out eight other finalists from across the country, and in September he will represent Canada at the annual competition in England to fight for the international crown.

Here’s how to make this title-winning cocktail.


  • 2 oz Bombay Sapphire Gin
  • 3/4 oz Lemon
  • 1/2 oz Honey
  • 3/4 oz Rinquinquin
  • Cardamom bitters
  • 10 arugula leaves


  • Muddle fresh baby arugula in a shaker tin, combine remaining ingredients.
  • Add ice, and throw the cocktail four times.
  • Fine strain into a chilled cocktail glass.

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