Tea and Whiskey Highball Recipe
By
Nick Mautone
Makes:
8 drinks
I prefer a rich, smoky style of whiskey for these highballs, such as an Islay malt from Scotland, like Laphroaig, or a robust single-cask Kentucky bourbon, such as Blanton’s. For the tea I use a Lapsang Souchong for a deep, smoky flavor. You can substitute any other black tea.
Game plan:
The tea must be refrigerated until cold before adding the remaining ingredients.
INGREDIENTS
- 8 teaspoons (or 8 tea bags) black tea
- Zest of 2 oranges, cut into long strands with a zester
- 2 quarts boiling water
- 2 cups Mint Syrup
- 2 cups Scotch or bourbon
- Ice for serving
- 8 sprigs mint for garnish
INSTRUCTIONS
- To make the tea, place the loose tea or tea bags and 8 to 10 strands of the orange zest in a large heatproof pitcher. Add the boiling water. Allow to steep for 5 minutes. Pour through a fine mesh sieve to remove the tea bags or tea leaves and the orange zest, and refrigerate the tea until cold.
- When ready to serve, stir the mint syrup and whiskey into the tea. Fill 8 highball glasses with ice and add several strands of orange zest to each glass. Pour the tea mixture over the ice, garnish with a sprig of mint, and serve.
