Sweet Tea Old Fashioned

Most recipes featuring a combination of whisky and tea are highball drinks, measuring three times more tea than whisky. I really wanted to try a different approach. I have experimented with tea infusions before and I remember some of those results being very tasty. This time I don't want to create a syrup with tea-flavour, I want to use the tea as a tasty sweetener. 

What I want to do today is start with some tea, made with fresh ‘Bring me back to Bali’ tea, with lemongrass and lemon peel, spicy ginger, bamboo and pepper. While the tea is still hot, I’ll add lots of sugar, the result should be something in between a sweet cup of tea and simple syrup. After cooling down, this tea will be used to sweeten the drink instead of sugar, simple syrup or other sweet elements. I want this drink to be very easy, so everyone who wants a sip can try this at home. A few drops of bitters complete this Eastern-style Old Fashioned. 

Yesterday, I already shared a reel on Instagram with this drink, but you still need the recipe.

Sweet Tea Old Fashioned

Ingredients

For the tea: 

A tea egg filled with Tastea “Bring me back to Bali” tea

4 to 5 lumps of cane sugar

Water

For the cocktail:

50 ml whisky (I used Roe & Co Irish whiskey)

50 ml sweetened tea

1 dash of bitters (I used calamansi bitters, but do try with the bitters of your choice)

Method

Let’s keep it easy and build this Old Fashioned directly in your glass. Add whisky, tea and bitters, fill the glass with ice cubes and stir for 15 seconds. Garnish with fresh lemon. 

P.S. Want to start experimenting yourself? Order your tea at www.premiumtea.store before 31/12 and use the code “STRAINGER” for a 10% discount on all products. 

Disclaimer: All pictures and texts are copyrighted by Geert Conard and Esito Management & Communications unless stated otherwise in the article. While some items might have been gifted by the producer or distributor, these are in no way paid promotions or recommendations.