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Whiskey Tea Highball
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Whiskey Tea Highball
Serve in a Highball (max 10oz/300ml)
| 1 1⁄2 oz | Bourbon whiskey |
| 1⁄2 oz | Torabhaig Peated Single Malt Whisky |
| 1⁄2 oz | Lapsang souchong sugar syrup |
| 1 oz | Lapsang Souchong tea (cold) |
| Top up with | Thomas Henry Soda Water |
Garnish: Orange zest twist
How to make:
STIR first 4 ingredients with ice and strain into ice-filled glass. Top with soda.
Review:
Smoky lapsang souchong tea, smoky, Islay malt and sweet bourbon served long and refreshing.
AKA: Smoky Whiskey Highball
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.
Nutrition:
One serving of Whiskey Tea Highball contains 175 calories
Alcohol content:
- 1.5 standard drinks
- 20.35% alc./vol. (20.35° proof)
- 21.4 grams of pure alcohol
Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.
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