Tea and whisky complement each other deliciously so why not have a go at making this thirst quenching tea infused whisky sour cocktail?
- 30ml Mazawattee Everyday Black Tea (cold brewed)
- 60ml whisky
- 20ml fresh lemon juice
- 20ml simple syrup
- Add all the ingredients into a shaker and dry-shake (no ice).
- Add ice and shake again until well-chilled.
- Fill the glass with ice and pour in the cocktail. Garnish with fresh lemon slices and serve immediately.