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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.


1 1/2 ounces chamomile-infused Scotch

3/4 ounce Drambuie

1/4 ounce Cynar

2 dashes Boker’s Bitters

1 dash Lemon Bitters


Stir all ingredients, about 40-60 rotations, then strain over big ice cube. Garnish with lemon peel.

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