Named for the Royal Family's Scottish summer home, this drink by bartending vet Charlotte Voisey combines fine single malt and good English tea.
- 3 ounces Glenfiddich 21-year-old single-malt scotch
- 1 ounce tea syrup*
- 2 ounces Granny Smith apple juice
- Sparkling lemonade, to top
- Champagne, to top
- Garnish: lemon wheel
- Garnish: thistle (optional)
If desired, this recipe can multiplied to serve a crowd: Mix in a punch bowl with a large block of ice.
Add the scotch, syrup and apple juice to a teacup and add a large ice cube.
Top with equal amounts of sparkling lemonade and Champagne, and stir gently and briefly to combine.
Garnish with a lemon wheel and a thistle, if desired.
*Tea Syrup: Combine 1 cup freshly brewed strong English Breakfast tea and 1 cup granulated sugar, stirring until the sugar dissolves. Store in the refrigerator.