Mamie Taylor’s owner Ron Oliver and lead bartender Scotty Marshall will be serving this spiked tea on July 1 at their eighth annual RibFest competition.
INGREDIENTS:
• 1 oz (30 mL) Old Camp Peach Pecan Whiskey
• 0.5 oz (15 mL) Lillet Blanc
• 0.5 oz (15 mL) Canadian whisky
• 3 oz (90 mL) unsweetened iced tea (any black tea will do)
Garnish: Okanagan peach slices
METHOD:
Combine all ingredients except the garnish in a cocktail shaker with ice and shake vigorously. Strain into a Collins glass filled with ice. Garnish with peach fan. Enjoy being Canadian. Serves 1.
—by Scotty Marshall
