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Recipe Detail Page
Dockside Whisky Sour
Early Summer 2015
In a cocktail shaker filled with ice, add 1½ oz Canadian whisky, 1 oz lime juice, 1 oz Berries & Orange Pekoe Tea Syrup (recipe follows). Shake sharply and strain into a rocks glass with ice. Garnish with a lime and berry skewer.
Makes 1 drink
Makes approx. 1 cup (250 mL)
BERRIES & ORANGE PEKOETEA SYRUP
To a heatproof container, add 1 cup (250 mL) sugar, ¼ cup (60 mL) each frozen (thawed) raspberries and blueberries and 2 bags orange pekoe tea. Add 1 cup (250 mL) boiling water and stir to dissolve sugar. Allow to cool. Strain out liquid, cover and refrigerate for up to 2 weeks.
Makes approx. 1 cup (250 mL)
