Salty Dog’s Nose Cocktail

cocktail recipe sara taylor

This stunning cocktail features lots of Nova Scotia flavours – spruce, honey, blueberry and local beer, gin and liqueur.


1 oz. Raging Crow Spruce Tip Gin
0.5 oz. Raging Crow Honey Liqueur
0.75 oz. Lime juice
0.5 oz. Simple syrup*
1 oz Blueberry puree*
3 oz. Blueberry wheat beer
Garnish Nova Scotia wild blueberries


Makes: 1 serving

  1. In a cocktail shaker, add gin, honey liqueur, lime juice, simple syrup, and blueberry puree over ice.
  2. Shake vigorously and pour entire contents (including ice) into 16 oz. beer glass.
  3. Top with blueberry wheat beer.
  4. Garnish with fresh or frozen Nova Scotia wild blueberries.

*Simple Syrup (1:1 sugar to water) 
Pour equal parts hot water over sugar and stir until dissolved. Store in a clean jar and refrigerate for up to four weeks.

*Blueberry Puree
Combine 2 cups Nova Scotia wild blueberries with 1/3 cup water in saucepan. Simmer over medium heat for approximately 20 minutes. Allow to cool slightly. Puree in blender or food processor until smooth. Strain through a fine-mesh sieve or cheesecloth, pressing gently to extract juice. Discard solids.

Recipe provided by: Sara Taylor/Craft Cocktails by Select Nova Scotia

This recipe was originally published in Craft Cocktails. A cocktail recipe book created to highlight the tremendous growth and success of craft distillers, brewers, winemakers, and mixologists in Nova Scotia.

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