In cooler months, my transition from afternoon into evening occasionally goes like this. As afternoon tea wanes, I return to the last dregs of work that must be tended, and the black tea in my cup or certainly that remaining in the pot loses its heat. Finishing my labors, I take the tepid or cold cup to the bar and splash some whiskey or bourbon into it. Then I start thinking about a real cocktail and dinner.
The marriage of tea and whiskey cleans up good, as my dad used to say, and isn't seasonal. Chow offers up a superb recipe for a Tea and Whiskey highball that I tried this weekend. It's basically a well-blended twist on a julep and a sour. Given the cool-down and the syrup prep, it takes some advance planning — but it's worth it.
The details suggest using Lapsang Souchong — using nothing but that might take the smoke a little far, though I recommend adding at least a pinch of it to a good black tea (my beloved Keemun worked swimmingly).
6 years ago