Sneaky Peat
A sophisticated cocktail that combines smooth Scotch whisky with the complex flavors of oolong tea, tart cranberries, and bright citrus. This large-format cocktail is perfect for entertaining and can be prepared ahead of time.
Ingredients
- •2¼ cups Scotch
- •2½ tablespoons Angostura bitters
- •2 cups chilled extra-strong oolong
- •1⅛ cups chilled cranberry syrup
- •½ cup water
- •¾ cup fresh lemon juice
- •2 cups water
- •6 bags oolong tea bags
- •1 cup water
- •1 cup sugar
- •½ cup fresh or frozen cranberries
- •1 tablespoon Scotch
- •½ cup fresh or frozen cranberries
- •8 wheels lemon
Cooking Instructions
- 1.
At least 2 hours and up to 2 days before serving, make the batch.
120 min
- 2.
Pour Scotch, bitters, chilled extra-strong oolong, chilled cranberry syrup, and water into a 2-quart pitcher and stir to mix. Seal well, covering with plastic wrap if needed, and refrigerate.
5 min
- 3.
Up to 2 hours before serving, prepare lemon juice and stir into pitcher mix. Reseal and return to refrigerator if not serving immediately.
5 min
- 4.
To serve, stir mixture well, then garnish pitcher with cranberries and lemon wheels. Pour into ice-filled teacups.
5 min
- 5.
In a small lidded saucepan, bring water to a bare simmer over medium-high heat. As soon as you spot the first bubble, add tea bags, cover pan, remove from heat, and let steep for 8 to 10 hours. Strain, seal, and refrigerate until chilled or for up to 2 days.
600 min
- 6.
Combine water, sugar, and cranberries in a small saucepan and bring to a boil over medium-high heat, stirring to dissolve sugar. When cranberries begin to pop, use a wooden spoon to crush them against side of pan and remove pan from heat. Let cool to room temperature, then strain through a fine-mesh strainer into a resealable container, pressing on solids to extract all remaining liquid. (Don't discard the cooked fruit! It's great over yogurt or ice cream.) If storing syrup more than a few days, stir in Scotch. Refrigerate until chilled or for up to 2 weeks.
30 min
