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.
- 2 parts Rye whiskey or Blended whiskey or Bourbon
- ½ part Ginger syrup
- 5 parts Sparkling white wine
Shake the whiskey and ginger syrup with ice, and strain into an ice-filled tall glass. Top with sparkling wine and garnish with a lemon twist.
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- Raymond Massey cocktail recipe at TasteAtlas