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Whiskey Tea Highball

Whiskey Tea Highball

3.6 6 ratings

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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. 1 STIR first 4 ingredients with ice and strain into ice-filled glass
  2. 2 Top with soda.

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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