Smoky Iced Tea and Whiskey Cooler Recipe

By
Kelly Carámbula
Kelly Carámbula is a contributing writer at Serious Eats.
Kelly Carámbula

Kelly Carámbula is an artist and sculptor based in San Francisco. Kelly was the designer and publisher behind Remedy Quarterly (2009–2018), a magazine about food memories and the recipes that inspire them, as well as an award-winning food blogger at The Best Remedy.

Learn about Serious Eats' Editorial Process
Updated May. 10, 2019
201203-202314-seasonalcocktails-icedtea-whiskey.jpg
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.

Recipe Details

Smoky Iced Tea and Whiskey Cooler Recipe

Active 5 mins
Total 5 mins
Serves 1 serving

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

Directions

  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.

Special equipment

cocktail shaker

This Recipe Appears In