Author and former Gramercy Tavern managing partner Nick Mautone says he prefers a rich, smoky style of whiskey for these highballs, such as an Islay malt from Scotland like Laphroaig, or a robust single-cask Kentucky bourbon like Blanton’s. For the tea he uses a Lapsang Souchong for a deep, smoky flavor, but you can substitute any other black tea.
Game plan: The tea must be refrigerated for at least 3 hours before adding the remaining ingredients and serving, so plan accordingly.
For the mint syrup:
by Rachel Johnson | Whether the kids are still distance learning or returning to a classroom, with school back in session...