If Hollywood classics featured prominently on your diet of things-you-watch-while-growing-up, it will be a rarity to have missed out on the charming Raymond Massey. Whether it be the Prisoner of Zenda, the Fountainhead, or Abe Lincoln in Illinois, Massey swept us away with his debonair and commanding voice. If falling in love was possible just by listening to someone, it has to be Massey’s deeply enticing voice.
Extremely popular in Massey’s hometown of Toronto, Ontario, the Raymond Massey brings together urban sophistry, along with honest, simple flavors. A heady mix of ginger syrup, rye whiskey and champagne, the Raymond Massey is a work in suavity. Switch the whiskey with gin, and the ginger syrup with lemon juice, and you get a completely new drink – the French 75. Take out the champagne, and you’ll get a second, all new drink – the humble Rye Ginger.
Mix Your Own Raymond Massey
You can buy ginger syrup off the shelf, or prepare it yourselves. The process is the same as making simple syrup (made by boiling equal parts of sugar and water to a syrup), but with the addition of ¾ cup of peeled, sliced ginger. Combine 60ml of Canadian Rye Whiskey and 15ml of ginger syrup in an ice-filled cocktail shaker and shake well. Take a highball glass and fill it with ice. Pour the contents of the mixer into the glass, and top it off with 150ml of champagne. Garnish with a lemon peel and sip with sophistry!
Summer is upon us, and there we go reaching out for that chilled beer from our refrigerator.
Often overshadowed by its forerunner, the mint julep, the origin of the classic whiskey smash stands open to interpretation. The earliest dates back to 1862 and talks about a peculiarly American drink wildly popular among the denizens of the South. The recipe called for a simple concoction of muddled mint leaves and sugar with equal parts peach and regular brandy served over cracked ice.