Smoked Highball
Thomas J. Story
Calling all homegrown craft cocktailians: This drink from Los Angeles' Damian depends on the quality of the ingredients. With a high-quality whiskey and pine-infused liqueur, the earthiness of the spirit is accentuated. As you sip, you inhale the oils releasing into the glass from the garnish of fresh eucalyptus.
How to Make It
1
Combine Zirbenz Pine Liqueur with Lapsang Souchong tea leaves in a small bowl and allow to steep at room temperature for 30 minutes. Strain mixture through a fine mesh sieve and transfer to a jar or bottle to store.
2
Fill a shaker with ice and add 3⁄4 oz. each of infused pine liqueur, whiskey, and Charlene McGee. Shake gently just to bring ingredients to temperature, about 4 seconds.
3
Strain into a highball glass over ice, top with club soda, and garnish with a sprig of fresh eucalyptus.
Ingredients
1 ½ cups Zirbenz Stone Pine Liqueur (available at astorwines.com)
1 tbsp Lapsang Souchong tea leaves
¾ fl oz Suntory Toki Whiskey
¾ fl oz Empirical Spirits Charlene McGee (available at astorwines.com)
2 fl oz club soda
fresh eucalyptus sprig, for garnish
Directions
1
Combine Zirbenz Pine Liqueur with Lapsang Souchong tea leaves in a small bowl and allow to steep at room temperature for 30 minutes. Strain mixture through a fine mesh sieve and transfer to a jar or bottle to store.
2
Fill a shaker with ice and add 3⁄4 oz. each of infused pine liqueur, whiskey, and Charlene McGee. Shake gently just to bring ingredients to temperature, about 4 seconds.
3
Strain into a highball glass over ice, top with club soda, and garnish with a sprig of fresh eucalyptus.
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