#threeteawhiskey

[jollybartender]

Three Tea Old Fashioned

I'm still having fun with this MurLarkey three tea whiskey; this time it is in an old standard--The Old Fashioned. Three tea whiskey is especially intense. It tastes just like real tea: floral, earthy, and dry. I like to add it to Heritage, the good stuff, to scent this cocktail with the notes of real tea. One crafty ingredient I made that really accentuates this cocktail is tea bitters. These bitters are easy to make. Simply wash some tea (Earl Grey or floral scented tea recommended) with vodka or neutral spirit so that the scented oils of the teas end up in the liquor. I recommend doing this with a drip pour coffee filter and room temperature spirits. Don't worry about straining out solids if any make it through. They will continue to add to the bitterness and darken the bitters over time.

See the recipe on my website.

[jollybartender]

Irish Tea

Black tea is used in many hot winter cocktails. This makes a lot of sense, because it warms whatever liquor you use and often the flavor of the liquor provides a sweetness that makes the whole experience more enjoyable. But what if the point of the liquor is to taste like the tea? What if it tastes so much like tea that you almost can't tell that the tea is spiked? MurLarkey makes this really cool three tea whiskey (so new it's not on their website yet) that infuses white whiskey with Darjeeling, Earl Grey and English breakfast teas. It makes a great breakfast cocktail that goes perfectly with toast and jam. The Irish enjoy especially strong black tea, and I recommend it as the namesake of this boozy breakfast drink.

See the recipe on my website.

[jollybartender]

Three Tea Whiskey Fix

It's not enough to call this drink a Sour. It breaks off of the Sour family early on and sits somewhere more tropical with tea syrup and MurLarkey Three Tea Whiskey. This is a bit of a preview of MurLarkey's newest product that I can tell will be a handy tool in the craft bartending scene in Virginia. Three Tea Whiskey is made from infusing their white whiskey with Darjeeling, English Breakfast, and Earl Grey teas. It has a strong, earthy, and in the case of Earl Gray, floral scent that adds so much to a drink. I thought a simple drink would then be to sweeten a basic Sour or Fix with MurLarkey whiskies with a black tea and demerara sugar syrup. See how to make this on my Swedish Punsch recipe page. The rest of the recipe follows: