Forget the small-batch tonic concentrates or other fancy cocktail syrups — one of the newest pairings is fine whiskey and tea.
Think oolong with a smoky, peat-y whiskey, or Darjeeling with something that has oaky flavors.
How does this unexpected pairing work together? Tea tames the harsher notes of the alcohol in whiskey, adds delicate floral flavors, and lightens the drink as a whole. Tea and whiskey also share smoky, malty, and tropical fruit flavors, so it seems like a fun way to use up that single-malt that might be gathering dust in your liquor cabinet.
What do you think about this combination — would you want to give it a try?
→ Read more: Mixing Whisky and Tea from Wall Street Journal