Raisin’ the Bar


BY: Chris Cruz

Embrace your sweet tooth at cocktail hour with this butter tart–inspired take on the classic Old Fashioned — it’s a tribute to the warm, tart and fruity harvest flavours of Ontario.


Brown sugar, for rimmer (optional)
1 bag local mint tea, preferably Pluck
½ cup (125 mL) boiling water
2 oz J.P. Wiser’s Old Fashioned Whisky Cocktail
¾ oz Dried-Fruit Simple Syrup (see recipe below)
¾ oz freshly squeezed lemon juice


Rim a heatproof glass with brown sugar. Place tea bag in glass. Carefully pour boiling water overtop. Steep, following package directions, about 3 minutes. Remove and discard tea bag. Pour in whisky cocktail, simple syrup and lemon juice. Stir to mix.


Makes 1 cocktail

Dried-Fruit Simple Syrup
1 cup (250 mL) brown sugar
3 tbsp (45 mL) dried cranberries or raisins
1 cup (250 mL) boiling water


Add sugar and cranberries to a saucepan or heatproof container. Pour boiling water overtop. Let stand for 15 minutes, stirring occasionally to ensure sugar dissolves. Fine-strain. Syrup will keep, refrigerated in a sealed container, for 2 to 3 weeks.

Makes 1 1/3 cups (340 mL)

What to Serve