This is what I will be drinking this evening:
Smoky Iced Tea and Whiskey Cooler From Serious Eats Smoky Iced Tea and Whiskey Cooler
3 ounces brewed Lapsang Souchong tea, chilled
1 ounce freshly squeezed lemon juice
1 ounce Domaine de Canton ginger liqueur
1 ounce rye whiskey
Dash Angostura bitters
Garnish: Lemon twist
In a cocktail shaker filled with ice, combine tea, lemon, ginger liqueur, whisky, and bitters. Shake for 12 seconds. Strain into a Collins glass filled with ice. Garnish with lemon twist and serve immediately.
I got some posts to make later this week (on a new grill, a plumbing catastrophe, and a date night) but I have been pretty swamped.
So I wanted to give you a dose of
Nashville Hot Chicken – courtesy of The Bitten Word – to hold you over.
Burn. You. Up.
Wash it down with a
Bourbon Iced Tea With Mint
Fly Fishing, Racing, Food and Life. Sometimes served with a stiff rum drink