Garnish:
Orange zest twist
How to make:
STIR first 4 ingredients with ice and strain into ice-filled glass. Top with soda.
| 1 1/2 fl oz | Bourbon whiskey |
| 1/2 fl oz | Islay single malt Scotch whisky |
| 1/2 fl oz | Lapsang souchong sugar syrup |
| 1 fl oz | Lapsang Souchong tea (cold) |
| Top up with | Thomas Henry Soda Water |
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AKA:
Smoky Whiskey Highball
Review:
Smoky lapsang souchong tea, smoky, Islay malt and sweet bourbon served long and refreshing.
History:
Recipe adapted from a drink created in 2011 by Andrew Noye at the Barn Bar at Blackberry Farm, Walland, Tennessee, USA.
Information on Highball cocktails, their history and tips on the perfect serve can be found on our page.
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