Upgrade your next tea time with this mix of rye whiskey, Chartreuse and Earl Grey tea syrup.
2 oz. rye whiskey
¼ oz. earl grey tea syrup
¼ oz. green Chartreuse
Tools: shaker, strainer
Glass: rocks
Garnish: orange peel, cinnamon
Add the whiskey, Chartreuse and syrup to mixing glass with ice. Stir to chill, then strain over ice in a rocks glass. Grate cinnamon over the orange peel or orange rose.
Earl Grey tea syrup: Brew 8 oz. of earl grey tea. Once ready, pour into a pot on low heat, add 16 oz. of sugar in the raw and stir on low heat until dissolved. Once cooled, transfer into a bottle and refrigerate for up to 2 weeks.
To make an orange rose: Peel 1 orange, then wrap the orange peel into a circle, starting with the thinnest peel as the center of the rose. Poke with cocktail pick, then insert a clove or cocktail pick to keep the rose together.
Lee Zaremba, Bellemore, Chicago
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