Perfect for sipping on as an after-dinner soother. 


  • 50ml Bourbon /Rye Whiskey

  • 25ml Lemon Juice

  • 10ml Cassis liqueur (or substitute with Ribena)

  • 100ml Fever-Tree Premium Ginger Ale

  • Lemon peel for garnish


  • 1.

    Build ingredients in a glass over ice.

  • 2.

    Serve in a tall glass or Highball. Garnish with a slice of lemon.


Exclusive recipe by Yao Wong of the Elysian Whiskey Bar for Fever Tree

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