Black Fox Royale

Refine your mixology with the Black Fox Royale—a vibrant and elegant cocktail, originally crafted by the visionary team at Hearth Restaurant.

Prep Time: 5 min
Difficulty: easy
Serves: 1

Ingredients

1 oz Black Fox Canadian Gin
0.5 oz blackcurrant liqueur or syrup
Sparkling wine
Ice (optional)

Method

1
Add gin and blackcurrant liqueur to a flute.
2
Gently top with sparkling wine.
3
Stir lightly if needed.

Story

The Moment

Some drinks feel like a quiet toast to something worth remembering. The Black Fox Royale is one of those moments. It’s understated but celebratory—effortless rather than elaborate. The kind of drink that doesn’t announce itself but still feels like something meaningful is happening. It carries a sense of occasion, even when no occasion is planned.

The Spirit Connection

Black Fox Canadian Gin provides structure and clarity, allowing the richness of sparkling wine and subtle fruit notes to come forward. Crafted from spicy triticale, handpicked calendula flowers, and rhubarb grown on our Canadian prairie soil, our gin is distilled with a careful blend of fifteen fruits, flowers, and spices. The gin keeps the drink grounded while the bubbles lift everything upward, creating a balance between depth and celebration.

Glassware & Garnish

Glassware: Flute glass. Garnish: Blackberry or lemon twist.

Make It Your Own

Use crème de cassis: for a richer profile
Increase gin: for a drier version
Add fresh berries: for seasonal variation
Serve over ice: in a wine glass for a more relaxed format
Batch base: and top with sparkling wine when serving

Serve & Pair

Best suited for quiet celebrations.

Perfect for:

Toasts without ceremony
Evening gatherings
Special dinners
Small milestones

Pairs well with:

Cheese boards
Dark chocolate desserts
Charcuterie
Light celebratory fare

Experience Cocktails at Our Saskatoon Distillery

Want to enjoy this celebratory cocktail right at the source? Visit our Saskatoon-area tasting room to experience our award-winning spirits where they are made. Walk the farm where our ingredients are grown, join us for a distillery tour, or reserve a table to enjoy a relaxing afternoon.

Explore More

Canadian Gin

A Tribute to Saskatchewan Terroir Infused with handpicked calendula petals and rhubarb grown directly on our Canadian prairie soil, our signature Canadian Dry Gin is both familiar and delightfully unexpected. A true expression of our terroir, it features spicy triticale and over fifteen fruits, flowers, and spices that intertwine to create a smooth, nuanced spirit with a layered finish. At Black Fox, our farm-to-bottle commitment means sustainability is an action, not just a concept. We practice soil conservation techniques, reuse nearly 95% of our water, and return our spent ingredients to our fields as compost fertilizer to leave the land better than we found it. Tasting Notes & Profile Bright, aromatic, and distinctly Canadian. Zesty notes of orange peel and citrus meet a delicate touch of anise and warming spice. On the palate, a whisper of pepper and cinnamon creates balance, leading to a clean, medium finish that is refreshing and refined. How to Enjoy: The Canadian Gimlet Renowned for its versatility and silky texture, this refined gin shines in a classic gin and tonic, a crisp martini, or simply over ice. For a signature taste, try our Canadian Gimlet: The Canadian Gimlet Ingredients 1.5 oz Black Fox Canadian Gin 0.75 oz fresh lime juice 0.75 oz honey syrup Directions Add gin, lime juice, and honey syrup to a cocktail shaker filled with ice. Shake and strain neat into a chilled coupe glass. Garnish with your favourite herb or lime wedge and serve immediately. Looking for more inspiration? Explore our full Canadian gin cocktail guide for more recipes. Experience Canadian Gin in Saskatoon Want to explore our farm-grown process for yourself? Visit our Saskatoon-area distillery to taste our award-winning spirits right at the source. Walk-ins are welcome for cocktails in the tasting room, or you can book a guided distillery tour to see exactly how our ingredients go from crop to connoisseur.

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