Picnic by the Water

Cocktail Developed By

Calliope Draper

Inspired by the Deanston waterwheel and the idyllic nature of a picnic in the countryside by the water. This cocktail also pays homage to the queer cultural landmarks by the water. Places where we could run off to and escape; for a swim, a dance, a picnic or a romance. Embedded in this cocktail is everything one needs for a good picnic on the shores, scotch, shortbread, roasted nuts, fruit, tea, honey (amaro) and sparkling wine. Picnic by the Water is a delicate and unperturbed cocktail for those who want to escape for a moment, run off to the water and forget our worries in the dazzling reflection of the sun.

  • 1.5 Deanston Virgin Oak
  • 0.75 Lavender Shortbread Madeira*
  • 0.75 Pu’er Tea Cordial**
  • Barspoon Mead based Amaro
  • 1oz Pet Nat

Garnish: Pear Slices

Glass: Cocktail Coupe

Method: Briefly stir all ingredients except the Pet Nat to chill and lightly dilute. Strain into a chilled large coupe glass. Fizz with Pet Nat. Garnish with a dehydrated pear chip or a fan of thinly sliced pears.

*Lavender Shortbread Madeira
per bottle of Madeira (750ml) add 150g gluten free lavender shortbread. Let infuse overnight, up to 24 hours. Strain through a coffee filter.

**Pu’er Tea Cordial

Add 50 slivered almonds to a dry hot pan. Toast.

Add 200g pear (sliced) and 2 pu’er tea bags to a pot.

Add the toasted almonds and 500g boiling water to the pot. Cover for 10 mins. Remove tea bags. Cover for 10 more mins. Strain. Add 50g sugar and 2.5g citric acid. Dissolve and let cool.

Please drink responsibly

©2023 PMA Canada. All rights reserved.

The Deanston Old Fashioned


  • 30ml Deanston Virgin Oak whisky
  • Cube of brown sugar
  • Dash of Angostura Bitters
  • Splash of water
  • Ice
  • Orange twist to garnish


  1. Muddle the sugar and Angostura Bitters together in a glass with a splash of water
  2. Drop in some ice and the whisky and give it a good mix
  3. Add a squeeze of orange zest and twist to garnish