Whiskey Tea Highball
3.6 6 ratings
Ingredients
1 1/2 oz Bourbon whiskey
1/2 oz Peated malt whisky
1/2 oz Lapsang souch. syrup
1 oz Cold Lapsang Souchong
Top up with Soda water
How to make
Serve in a highball (max 10oz/300ml)
- 1 STIR first 4 ingredients with ice and strain into ice-filled glass
- 2 Top with soda.
20.0% alc./vol. · 1.5 standard drinks · 175 calories
History
Smoky lapsang souchong tea, Islay malt and bourbon, served long and refreshing.
This recipe is adapted from a drink created in 2011 by Andrew Noye at the Barn Bar, located at Blackberry Farm in Walland, Tennessee, USA. Further information regarding Highball cocktails, their historical background, and optimal serving suggestions can be found on our dedicated page.
Also known as Smoky Whiskey Highball · Created by Andrew Noye