Top bartender Allison Widdecombe’s original recipe blends oolong tea with a Manhattan-inspired formula for a dry, bourbon-forward cocktail.
Add all ingredients to a mixing glass and fill with ice. Stir, and strain into a chilled cocktail or coupe glass. Express the oils from the lemon peel over the drink and drop it into the cocktail for garnish.
*Oolong-tea-infused ruby port
Combine the ingredients in a bowl or carafe and let sit for 15 minutes. Strain and discard the tea.
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