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.
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.
Strain into a highball glass over ice, top with club soda, and garnish with a sprig of fresh eucalyptus.