Name: Whiskey Tea Highball
Prep time: 2 min
Total time: 2 min
Yield: 1
Cuisine: Cocktail
Ingredients: 45 ml Whiskey - Bourbon whiskey; 15 ml Whisky - Islay single malt Scotch whisky; 15 ml Lapsang souchong sugar syrup; 30 ml Lapsang Souchong tea (cold); Soda (club soda)

Serve in a

Highball (max 10oz/300ml)

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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Maker's Mark bourbon, 70cl

£ 27.95 £ 1.8 per cocktail, makes 15.5 Lagavulin 16yo Islay single malt whisky, 70cl

£ 57.95 £ 1.25 per cocktail, makes 46.5

* This list may not include all required ingredients.
Price per cocktail is an estimate based on the cost of making one cocktail with the available ingredients shown above and does not include any postage charges.

AKA:

Smoky Whiskey Highball

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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.