The Scotch y Coco Chanel by LyAnna Sanabria

Name: The Scotch y Coco Chanel by LyAnna Sanabria
Yield: 10
Cuisine: American

Recipe: LyAnna Sanabria , Papi Portland , Portland, Maine

Photo: Greta Rybus

January 24, 2025

Sherry and tea lend complexity to this scotch highball.

With a surprisingly complementary combo of scotch and coconut water, this highball from Imbibe 75er LyAnna Sanabria gets added complexity from amontillado sherry and a tea syrup.

Ingredients

1 1/2 oz. blended Scotch whisky
1/2 oz. amontillado sherry
1/2 oz. tea syrup
1/2 oz. fresh lemon juice
chilled coconut water, to top

Tools:barspoon
Glass:highball
Garnish:lemon twist

Preparation

Add the first 4 ingredient to a glass, add ice, top with coconut water (Sanabria prefers versions with pulp), and stir. Garnish.
Tea SyrupUsing either chamomile or Earl Grey tea, add 8 teabags and 8 oz. of boiling water to a pot and steep for 30 minutes. (An intensely strong brew is desired.) Remove the teabags, squeezing out the liquid, then stir in 1 cup of granulated sugar. Cool, bottle, and refrigerate for up to 1 week.