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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.
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* price per cocktail is an estimate based on the cost of making one cocktail with the above selected ingredients.
STIR all ingredients with ice and strain into chilled glass.
Midnight in New York
SHAKE all ingredients with ice and fine strain into chilled glass.
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