Wingback , made with chamomile infuse, scotch, drambuie , cynar, boker's bitters, lemon botters and lemon zest photographed at Toronto Temperance Society on College St., Toronto February 19, 2013. Photo by: Fernando Morales/The Globe and Mail .Fernando Morales/The Globe and Mail
Robin Kaufman, bartender at Toronto Temperance Society, shares his tricks for mixing great tea tipples.
Ingredients
1 1/2 ounces chamomile-infused Scotch
3/4 ounce Drambuie
1/4 ounce Cynar
2 dashes Boker’s Bitters
1 dash Lemon Bitters
Method
Stir all ingredients, about 40-60 rotations, then strain over big ice cube. Garnish with lemon peel.