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Smoky Iced Tea and Whiskey Cooler
[Photograph: Kelly Carámbula]
The cocktail is smoky and complex without being heavy. It's got a lightness that comes from the lemon juice and ginger liqueur that make for a dangerously sippable drink.
About the author: Kelly Carámbula blogs about her adventures in the kitchen, including a weekly happy hour, on eat make read. She is also the founder and publisher of Remedy Quarterly, an independent food journal.
About This Recipe
| Yield: | makes 1 cocktail |
| Active time: | 5 minutes |
| Total time: | 5 minutes |
| Special equipment: | cocktail shaker |
| This recipe appears in: | Drinking in Season: Smoky Iced Tea and Whiskey Cooler |
Ingredients
- 3 ounces brewed Lapsang Souchong tea, chilled
- 1 ounce freshly squeezed lemon juice
- 1 ounce Domaine de Canton ginger liqueur
- 1 ounce rye whiskey
- Dash Angostura bitters
- Garnish: Lemon twist
Procedures
-
1
In a cocktail shaker filled with ice, combine tea, lemon, ginger liqueur, whisky, and bitters. Shake for 12 seconds. Strain into a Collins glass filled with ice. Garnish with lemon twist and serve immediately.
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