Blended malt scotch and chai tea syrup type the bottom of the Chai Tea Flip. (Picture by Jeff Harris)
From floral jasmine and earthy matcha to spiced chai and smoky lapsang souchong, tea is as variable and flavorful as whisky—and whenever you combine the 2 collectively, scrumptious issues occur. “Versatile substances like tea actually improve my cocktail repertoire,” says Katie Auth, bartender at Raines Regulation Room and Joyface in New York Metropolis. “Tea’s acidity, bitterness, and tannic qualities can elevate different elements in a drink.”
Whisky-based Scorching Toddies—a combination of the spirit with scorching tea, honey, and lemon—are basic, however chilly tea additionally mixes effectively with whisky in cocktails. “Chilly tea can be utilized by itself in such drinks as a whisky Highball, or you may make a tea syrup, which is a wonderful strategy to combine tea into a chilly cocktail,” Auth says. “Merely combine collectively scorching strong-brewed tea with equal components sugar then permit to sit back, and you’ve got a flavorful ingredient so as to add your personal spin to an Previous Normal or Whiskey Bitter.”
Auth advises utilizing lighter-style teas with delicate flavors in a cocktail—suppose inexperienced tea with Japanese whisky—whereas chai and lapsang work effectively with bolder scotches and American whiskeys. “Tea, like whisky, is an adaptable ingredient, and that’s why it’s one in every of my favorites to make use of behind the bar,” Auth provides.
4 Whisky and Chilly Tea Cocktails to Attempt
Chai Tea Flip: 2 oz. blended malt scotch + ½ oz. chai tea syrup (1:1 strong-brewed tea to sugar) + ½ oz. heavy cream + 1 entire egg
Shake all substances with one ice dice. Add extra ice and shake vigorously. Pressure right into a coupe and garnish with a star anise pod.
Jade Highball: 2 oz. Japanese whisky + ½ barspoon matcha inexperienced tea powder + ¾ oz. contemporary lemon juice + ¾ oz. easy syrup + seltzer water
Shake all substances besides seltzer vigorously with ice. Pressure into an ice-filled Highball glass and high with seltzer. Stir gently to mix and garnish with a dehydrated lemon wheel.
Chamomile Highball: 1½ oz. rye + ¾ oz. chamomile tea syrup (1:1 strong-brewed tea to sugar) + ½ oz. Laphroaig 10 12 months outdated + ¾ oz. lemon juice + seltzer water
Shake all substances with one ice dice. Pour into an ice-filled Highball glass and high with a splash of seltzer. Garnish with a lemon twist.
Charley Get Your Gun: 1 oz. bourbon + ½ tsp gunpowder syrup* + 1 oz. darkish rum + 2 dashes orange bitters
Stir all substances with ice in a rocks glass. Categorical an orange peel over the drink, then discard. Garnish with an edible flower.
*Steep 2¼ tsp. lapsang souchong tea in 2 cups boiling water for 10 minutes. Pressure and mix with 2 cups sugar and 2¼ tsp. crushed pink peppercorns. Stir and refrigerate in a single day. Pressure completely and add ½ oz. Laphroaig 10 12 months outdated or any Islay scotch. Retailer refrigerated as much as 3 months.
All cocktail recipes courtesy of Katie Auth
