Captain Tsubasa: An English Tea Highball
RECIPE: Lliam Dominic, Toffee Club, Portland, Oregon
(This bar has permanently closed.)
Photo: John Valls
The Japanese highball gets a spot of English tea.
Bartenders at Toffee Club—an English-style pub in Portland, Oregon—add a unique twist to the classic Japanese highball by incorporating an English tea syrup and a dash of bitters, naming the drink after a dynamic Japanese manga series that helped popularize association football.
Ingredients
- 1 1/2 oz. Japanese whisky
- 1/4 oz. English Breakfast tea syrup (Toffee Club uses Yorkshire)
- 1 dash Angostura bitters
- chilled soda water
- Glass:glass
- Garnish:dehydrated lemon wheel (or substitute a fresh lemon wheel)
Preparation
Fill a glass with ice cubes and add a splash of chilled soda. Add the tea syrup and whisky, then fill with more soda. Dash the bitters on top of the drink, then garnish.
English Tea SyrupCombine equal parts strong-steeped English Breakfast tea and granulated sugar, and stir until the sugar dissolves. Keeps refrigerated for up to 1 month.