Cocktail Developed By

Davindra Ramnarine

Available For A Limited Time!

Ration | Beverley
335 Queen St W, Toronto, ON M5V 2A4


We invited some of the cities top content creators to put their cocktail-making abilities to the test in a sustainable cocktail competition.

The prize was a feature on Ration’s menu until Labour Day.

Congratulations to @goatroti for this winning sustainable cocktail!

  • 1oz Deanston Virgin Oak
  • 1/3oz (10ml) Amaro
  • 1 dash bitters
  • 1/3oz (10ml) Orange Juice
  • .10oz (3ml) Tepache*
  • Garnish Orange Zest

Add everything including orange zest to a shaker, fill with ice and shake for 15 – 20 seconds. Strain into ice filled glasses and add a simple orange peel garnish.

* Tepache

Take the pineapple rinds from a pineapple and give them a good rinse.

For 1 litre of pineapple scraps, put two litres of water.

Combine in a large cambro or glass jar:

  • 1 litre of pineapple skin and scraps (roughly the leftovers from cutting up one pineapple)
  • 2 litres of water
  • 1 stick of cinnamon
  • 3 cloves
  • 2 cups of sugar
Stir until incorporated.
Put a plate over the pineapple to make sure everything is submerged fully. Cover with a few layers of cheese cloth and secure with a rubber band or cling wrap. Allow it to breath.
Leave for 1-3 days in room temperature.
If there is any white foam on top, scrape it off.
Fine strain and enjoy!

Please drink responsibly

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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