Sweet Tea Hi-Ball
The combination of iced tea steeped with sugar, known as Sweet Tea, is a southern classic. This light and effervescent whiskey highball does a remarkable job of mimicking the flavors while adding an alcohol component.
Black tea and a rich lemon simple syrup take the edge off of the rye base. Infusing the tea into the whiskey is a snap, and the rich 2:1 simple syrup has an extended shelf life in the fridge, making this highball easy to pull together last-minute or several days in advance!
- 1 oz Black-Tea Infused Jim Beam Rye *
- ½ oz Lemon Syrup **
- Club Soda
* To make Black-Tea Infused Rye: steep 10 bags of black tea in a bottle of Jim Beam Rye for 20 minutes, then remove.
** To make Lemon Syrup: combine 2 cups of sugar, 1 cup of water, and the peels of 4 lemons in a saucepan; heat until sugar is dissolved. Steep with 1 ounce of ginger peach tea leaves for 20 minutes and strain to remove.
Add all ingredients to a high ball glass filled with ice, and top with club soda. Garnish with lemon wheel
Dalton and Wade Whiskey Common grew out of a weekly movie night enjoyed between friends. Serving "comfort food with a bit of polish," no cocktail on the menu costs more than $9.
Black-tea infused rye and lemon syrup transform the classic whiskey highball into southern summer classic.
Smoky, with a hint of peppery spice, this highball is an alternative to the classic whiskey version.
The soft flavor of Hibiki blended whisky is accompanied by saffron, honey, apricot, cucumber, and ginger.
Lightly smoked Japanese single-malt whiskey combines with sweet wine and vermouth notes in this highball.
12-year single malt Japanese Whisky makes this most-basic version of the highball.