The Raymond Massey is classic Torontonian cocktail, named for the esteemed actor, who passed in 1983. It’s a classy take on a whiskey highball, with ginger syrup and sparkling white wine combining to form something of an upper-crust ginger beer.
Typically, it’s made with real Canadian whiskey, which is sometimes colloquially called “rye” but doesn’t necessarily include rye mash. We tried it with real rye whiskey, too, and found that the peppery spice made a delicious match to the spicy ginger syrup.
