Ingredients Weight Measure
Sugar 1-1/4 oz.
Water 1-1/4 oz.
Fresh ginger 1/2 oz.
Lapsang souchong tea 3/4 oz.
Pekoe black tea 1/8 oz.
Lemon juice 1 oz.
Ginger liqueur 1 oz.
Russell’s Reserve® 6-year-old rye whiskey 1 oz.
TABASCO® brand Original Red Sauce 1/8 oz.
Angostura® aromatic bitters 1/8 oz.


  1. To make ginger-infused simple syrup, heat sugar, water and ginger; stir until sugar is completely dissolved. Cool and strain.
  2. Brew tea, steeping for 3 min.; cool.
  3. In a shaker, combine 1/2 oz. ginger-infused simple syrup with all other ingredients; shake well.
  4. Pour over ice in a highball glass. Garnish with a lemon twist.

Yield: 1 serving