As part of our Irish Breakfast tea experiments, we decided to venture into cocktail territory and unlike our scones expedition, this one was a flop.
To start, here's the recipe:
- 1 oz. Irish Whiskey
- 1 oz. freshly squeezed lemon juice
- 1/2 oz. of simple syrup or substitute (I used honey)
- 2 oz. brewed & chilled Irish Breakfast tea
- Lemon & rosemary for garnish
And that's it!
Our initial hope for this experiment was to incorporate the deep malty notes Irish Breakfast tea is known for. Unfortunately, Irish Breakfast tea was no match for the Irish whiskey or the lemon for that matter. In the end, the tea did add its deeper brown coloring to the presentation, but if you venture to try this concoction yourself, you'll find it contributes little else.
If anything, Irish Breakfast tea must serve as the base of the drink, rather than a contributing ingredient. Especially other ingredients as dominant as whiskey. We think it's safe to say Irish Breakfast is best mixed with cream & sugar or on the mornings that call for it, a coffee liqueur. But sometimes you never know until you try!
Rating: 3/5 for a half-decent whiskey sour.
The Tea & Spice Shoppe
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