Canadian born Phil Fong and his wife Sandra Nolan serve up a modern fusion-style Asian menu with an innovative twist
- 30ml Canadian Club or other rye whisky
- 15ml Benedictine
- 15ml Cointreau
- juice of ¼ fresh lemon
- juice of ¼ fresh lime
- lime and lemon wedges, to garnish
1. Pour the whisky, Benedictine, Cointreau and lime and lemon juice into a cocktail shaker filled with ice.
2. Shake well and strain into an old-fashioned glass filled with ice. Garnish with lemon and lime wedges.
This recipe makes 1 cocktail.