The Scotch y Coco Chanel by LyAnna Sanabria
Photo: Greta Rybus
Sherry and tea lend complexity to I75er LyAnna Sanabria’s 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.