How to make:
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.