Photo by Paul H. Christian, Food Styling by Michele Figliuolo
This refreshing pick-me-up, made with rye, sherry, and crisp cold-brewed black tea, is slightly nutty, slightly malty, tart and thirst-quenching.
Recipe information
Yield
Makes 1 cocktail
Ingredients
Cold-brewed black tea
2½
tsp. (4g) black tea leaves, or 1 black tea bag
Cocktail
1½
½
oz. oloroso sherry
2
oz. cold-brewed black tea
½
oz. lemon juice
¼
oz. simple syrup (see note)
Garnish: 2 thin lemon wheels
Need to make a substitution?
Preparation
Step 1
To make the cold-brewed black tea, combine tea with 1 cup cold water in a resealable jar. Refrigerate 8 hours. Strain out tea leaves and store cold-brewed tea in the fridge. Extra cold-brewed tea is great all day, with a squeeze of lemon or without.
Step 2
To make the cocktail, combine rye, sherry, cold-brewed black tea, lemon juice, and simple syrup in a Collins glass. Fill with ice and stir gently. Garnish with lemon wheels.