There is a new superfood cocktail in Vancouver and it is crafted by Rosewood Hotel Georgia bartender Brad Stanton.

The Turmeric Fizz is now available at Prohibition, the hotel’s 1920s-inspired drinking destination.

The new golden-hued libation combines antioxidants, anti-inflammatory agents and other healing properties of the signature spice with Casadores Resposado tequila, Dry Vermouth, local honey and a splash of lemon and orange juice.

Here is the abbreviated recipe of Vancouver's newest happening cocktail.

Ingredients

• 30ml (1 oz) Cazadores Reposado

• 30ml (1 oz) Dolin’s dry vermouth

• 30ml (1 oz) Turmeric syrup

• 20ml (0.67 oz) Lemon Juice

• 10ml (0.33 oz) Orange Juice

• 60ml (2 oz) Soda

• Garnish with 1 dehydrated blood orange wheel and cracked pepper

To make the Turmeric Syrup

Ingredients:

• 6oz fresh turmeric (skins on, smashed)

• 2L water

• 2L honey

Method

• In a large pot, bring water to boil

• Add turmeric

• Reduce to medium heat for 10 minutes, stir occasionally.

• Remove from heat, strain, stir in honey

• Let stand to cool

Method for the drink:

• Add cubed ice to a Teku glass

• Add 20ml lemon juice and 10ml orange to the glass

• Fill with ISI prebatch Turmeric Fizz

• Garnish with fresh cracked pepper and 1 dehydrated blood orange