STIR first 4 ingredients with ice and strain into ice-filled glass. Top with soda.
Orange zest twist
Smoky Whiskey Highball
Smoky lapsang souchong tea, smoky, Islay malt and sweet bourbon served long and refreshing.
Recipe adapted from a drink created in 2011 by Andrew Noye at the Barn Bar at Blackberry Farm, Walland, Tennessee, USA.
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STIR all ingredients with ice and strain into chilled glass.
Midnight in New York
SHAKE all ingredients with ice and fine strain into chilled glass.
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