Site Information

 Loading... Please wait...
  • Free shipping on orders over $49
  • Gift Certificates

Smoky Tea Manhattan

They say Winston Churchill took a splash of scotch whiskey with his tea. Or maybe it was that he took a splash of tea with his scotch whiskey? Either way, we think he’d approve of this tea-infused cocktail. Teatulia’s smooth and sweet black tea infused in vermouth provides the backdrop for this boozy rye whiskey cocktail that’s finished with a rinse smoky scotch whiskey. The combined flavors are reminiscent of lapsang souchong, a Chinese black tea that is smoke-dried over fire to infuse it with smoky flavor.

Adapted from a recipe submitted by Kevin Burke, mixologist at Denver’s neighborhood restaurant Colt & Gray.

Ingredients:

For black tea vermouth:

For one cocktail:

  • 1 3/4 oz. rye whiskey (preferably Sazerac 6 Year Old Straight Rye)
  • 1 oz. black tea vermouth
  • 1/4 oz. maraschino liqueur (preferably Luxardo)
  • Dash lemon bitters
  • Dash smoky scotch whiskey (such as Laphroaig 10 Year Old Scotch)
  • Lemon twist for garnish

 

Smoky Tea Manhattan

Preparation:

For black tea vermouth:

Cover tea bags with vermouth and let steep for 30 minutes to 1 hours. Strain and discard tea bags. Store infused vermouth in a sealed glass container in a cool, dry place until ready to use.

For one cocktail:

Combine rye whiskey, black tea vermouth, maraschino liqueur, and bitters over ice in stirring glass. Stir 20 seconds to chill. Rinse a chilled cocktail glass with a dash of smoky scotch whiskey then discard any whiskey remaining in the glass. Strain the stirred cocktail into the cocktail glass and garnish with lemon twist. 

Smokey Tea Manhattan
Tea Manhattan Cocktail Recipe

As Seen In

Forbes CNN Money Newsweek Specialty Food Association Fresh Cup Magazine Westword 5280 The Denver Magazine