A fine whisky such as Perth Whisky deserves to be paired with the finest of flavours. Our 3 year aged blended canadian whisky is robust and packed with flavour. A quality ginger beer is the perfect pairing to play with the spicy profile of Perth Whisky. Simply making a whisky highball is fine and dandy, but lacks a sense of adventure. We’ve taken the spicy canvas of Perth Whisky paired with the spice of natural ginger and found the best combination to really make these delicious flavours shine while adding a little bit more dimension and enjoyment. We tame some of that spice with the cooling flavours of mint, to add a more balanced flavour. Honey syrup adds a tad of golden richness and really enhances those very light floral and earthy flavours of ginger beer and Perth Whisky. A touch of fruit adds a fun character to this cocktail. Blueberry was chosen to really take advantage of those fruity flavours; though not extremely fruity on the forefront, but enough for you to enjoy a more complex and refined drinking experience. Set sail and escape on the Black Pearl, a robust and flavour packed ship, ready for anything that may come ahead. 

INGREDIENTS

• 1 ½ oz Perth Whisky
• ½ oz Honey Syrup
• ¾ oz Lemon Juice
• 3 Dashes Top Shelf Blueberry Bitters
• 20 Blueberries (divided)
• Mint 
• Ginger Beer

GARNISH

• Dehydrated Ginger
• 5 Blueberries, skewered
• Mint Sprig

GLASSWARE

Collins Glass

DIRECTIONS

In a shaker tin, muddle 15 blueberries until all the juices are extracted. Add 5 mint leaves, honey syrup, lemon juice, Blueberry Bitters, and Perth Whisky. Add ice to the shaker tin and shake vigorously for 15 seconds. Strain into an ice filled Collins glass. Top up with ginger beer, approx 3-4 oz. Skewer 5 blueberries and a piece of candied ginger. Garnish with blueberry and ginger skewer and a mint sprig.