|1 1⁄2 fl oz||Bourbon whiskey|
|1⁄2 fl oz||Lagavulin 16yo Islay single malt whisky|
|1⁄2 fl oz||Lapsang souchong sugar syrup|
|1 fl oz||Cold Lapsang Souchong tea|
|Top up with||Soda (club soda) or sparkling water|
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.
Information on Highball cocktails, their history and tips on the perfect serve can be found on our page.