Smoky lapsang souchong tea lends a deep, Scotch-like edge in this simple southern highball.
1 oz. bourbon
5 oz. lapsang souchong and heather flower tea
1 oz. simple syrup (1:1)
Garnish: licorice root stick (available at terraspice.com)
Fill a highball glass with ice and add the bourbon, brewed tea, simple syrup and an orange peel. Stir to combine, then garnish.
Steep the tea and flowers in boiling water for 5 minutes. Pour over ice to chill. Strain and refrigerate until ready to use.
Andrew Noye, the Barn Bar at Blackberry Farm, Walland, Tennessee