Creative Cocktailing with SaltSpring Kitchen

Let us show you how to use some of our favourite pantry items from Canadian brand SaltSpring Kitchen Co. to create EASY and unique cold-pleasing cocktails and no-cktails!

Berry Sangria(ish).


A non-alcoholic Sangria-inspired drink that combines the depth of cherries with the tartness of rhubarb for a refreshing fruity beverage. Great for crowd-pleasing on a hot day.

What you’ll need:

  • Salt Spring Kitchen Co. Sour Cherry, Rhubarb & Rosemary Spread
  • A variety of fresh fruits (such as oranges, lemons, limes, berries, and apples)
  • Sparkling water or club soda for fizz
  • Optional: Grape juice , cranberry juice or brewed cold tea for additional depth and colour
  • Optional: A splash of lemon or lime juice for extra tartness
  • Fresh rosemary sprigs for garnish


  1. Prepare the Fruit: Thinly slice oranges, lemons, limes, and apples. Halve strawberries or keep berries whole. The idea is to maximize the surface area so the fruit infuses flavour into the drink.
  2. Mix the Spread: In a large pitcher, combine 2-3 tablespoons (adjust according to taste and batch size. Try it as you go!) of the Sour Cherry, Rhubarb & Rosemary Spread with a splash of warm water to help dissolve and distribute it evenly. If using, add your choice of grape or cranberry juice to the pitcher as the base of your sangria for its rich colour and additional flavour.
  3. Add Fruit and Juice: Add the fruit to the pitcher. Pour in the juice if using, and then top off with sparkling water or club soda to add the desired level of fizz. For an extra kick of tartness, squeeze in some fresh lemon or lime juice.
  4. Chill and Serve: Let the sangria chill in the refrigerator for at least an hour. Like so many things, chilling out makes it better. The flavours come together beautifully. If you can let it sit longer, the flavours will develop even more.
  5. If you’re making it ahead, hold off on adding the sparkling water or club soda and add that before serving, or serve it alongside so guests can add the amount they prefer to each drink. Don’t add berries too far ahead, either. Those are best kept until an hour or so before serving if you want them to look fresh.
  6. Garnish and Enjoy: Serve the sangria over ice, making sure to get fruit pieces into each glass. Garnish with a sprig of fresh rosemary for an aromatic touch.
  7. If you’re feeling a little cheeky, add alcohol. This recipe can also be made using red or white wine, sweet vermouth, or spirits such as rum, tequila, gin or vodka … Experiment with your favourites!

Raspberry Habanero

Bourbon Smash


This sweetly spiced cocktail deliciously pairs Salt Spring Kitchen’s Raspberry & Habanero Spicy Pepper Spread together with the warmth and spice of bourbon. The sweet summer freshness of raspberry, lime and herbs from your garden makes this cocktail complex in flavour yet simple to create. All muddled together and shaken with ice, it’s perfect to enjoy on a sunny day.

Serves 2



  • Place a few ice cubes in a cocktail glass of choice, to chill the glass while making the cocktail.
  • Squeeze the juice of the lime into the bowl of a cocktail shaker, then add the jam, raspberries and lemon balm leaves to the shaker. Muddle the jam, berries and herbs together until well smashed together. Pour the bourbon into the cocktail shaker and add the bitters. Add enough ice to the shaker to fil it almost full. Add the top to the shaker and shake well to blend and fully combine.
  • Empty the chilled glasses of ice, then strain the cocktail into the prepared glasses, dividing it evenly between the two. Garnish with a lemon balm leaf and serve immediately

Spicy Mango Margarita


A little spicy, a little sweet,  this take on a margarita hits all the right notes. 



  • Run fresh lime around rim of glass then roll into chili lime salt.
  • In a shaker place the cucumber and cilantro and muddle well.
  • Add the juice of half a lime, generous teaspoon of Salt Spring Kitchen Co.Hot Mango Jam, 1 1/2 ounce of mescal and 1/2 ounce of cointreau or triple sec.
  • Fill shaker with ice and shake well.
  • Strain through fine mesh strainer into your rimmed glass. Garnish with sliced ucumber and fresh summer flowers or herbs and enjoy!

Raspberry Mezcal-rita

Smokey Raspberry margarita. Need we say more? 

Serves 1



  • Prep lowball glass by rolling half the rim in the raspberry & habanero spread and then in the pink Himalayan sea salt. Add jam, lime, lemon & orange juices plus mezcal to a shaker. Add ice and shake until frosty. Strain over ice-filled glass. 
  • Garnish with grilled lemon & raspberry.

Cheers to summer hangouts with friends and family, and to our friends at Canadian female-owned Salt Spring Kitchen Co. for creating these beautiful jams, spreads and preserves for us to enjoy!

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