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Epicurious

Té Jerez

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Photo by Paul H. Christian, Food Styling by Michele Figliuolo

This refreshing pick-me-up, made with rye, sherry, and crisp cold-brewed black tea, is slightly nutty, slightly malty, tart and thirst-quenching.

Cook’s note:

To make the simple syrup, combine ½ cup granulated sugar with ½ cup water in a small saucepan and bring to a simmer, stirring to dissolve sugar completely. Let cool to room temperature, then refrigerate up to 2 weeks.

Recipe information

  • Yield

    Makes 1 cocktail

Ingredients

Cold-brewed black tea

2½  tsp. (4g) black tea leaves, or 1 black tea bag

Cocktail

1½ oz. Angel's Envy Rum Finished Rye
½ oz. oloroso sherry
2 oz. cold-brewed black tea
½ oz. lemon juice
¼ oz. simple syrup (see note)
Garnish: 2 thin lemon wheels

Preparation

  1. Step 1

    To make the cold-brewed black tea, combine tea with 1 cup cold water in a resealable jar. Refrigerate 8 hours. Strain out tea leaves and store cold-brewed tea in the fridge. Extra cold-brewed tea is great all day, with a squeeze of lemon or without.

    Step 2

    To make the cocktail, combine rye, sherry, cold-brewed black tea, lemon juice, and simple syrup in a Collins glass. Fill with ice and stir gently. Garnish with lemon wheels.

TagsCocktailAlcoholBeveragesBlack TeaTeaRye WhiskeyWhiskeySherryEasy5 Ingredients or FewerEpicurious
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