Fresh and lively, this cocktail was created at the Yew Bar in the Four Season’s Hotel to celebrate the Vancouver Olympics.


  • 2 oz Victoria Gin
  • 1/2 oz Cane sugar syrup
  • 1/2 oz Lemon Juice
  • 1 Egg white
  • Sprigs Dill sprigs
  • 2-3 pieces Cucumber
  • Garnish Smoked salmon


Muddle dill and cucumber in shaker. Add ice and other ingredients and shake. Strain into cocktail glass and garnish with smoked salmon (optional) and cucumber.