Recipe: Mainland Punch - West Coast Food

By Mainland Whisky


Mainland Corn Whisky (1oz)
Fresh lemon juice (2oz)
Gingerale (2oz)
100% blackberry juice (.5oz)


  1. Dry shake* whisky and lemon juice.
  2. Pour over ice.
  3. Add ginger ale to fill.
  4. Float blackberry juice and garnish with an orange twist.

*Dry shake = To shake the ingredients in a cocktail shaker without ice.

Surrey’s newest distillery opened their doors in December 2019. Their whisky honours traditional moonshine practices, with spirits that are hand-crafted, made in small batches and never chill-filtered.

Mainland Whisky’s unique recipes highlight BC organic corn and barley.  Currently, Mainland has 3 whiskies available for tasting and purchase: Corn Whisky, Cinnamon Whisky and Wild Rose Whisky Liqueur.  Pick up a bottle and then put your bartending skills to the test with this recipe for their Mainland Punch.

Mainland Whisky
107 – 3425 189 Street, Surrey

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