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Smoked Highball





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1 Servings

Damian Smoked Highball Cocktail Recipe




Thomas J. Story
 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
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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