Recipe and photo by Tami Ganeles Weiser
Prep Time: 10 minutes Cook Time: 0 minutes
We’ll take Manhattan—especially when it comes in a glass that holds a sublime flavor combination like whiskey and tea. (If you haven’t tried it, you might wonder, but trust me, it is sublime.) Remember, it’s best to chill your glasses ahead of time so that the drinks stay colder longer.
10 ounces Bourbon whiskey
2 ounces sweet vermouth or red Lillet
8 shakes cherry, wild cherry bark, or whiskey-barrel-aged traditional-style bitters, Woodford Reserve strongly preferred
2 cups strong brewed black tea, chilled
1 tablespoon superfine sugar
1 cup (8 ounces) seltzer
12 Bourbon-soaked cherries (see Kitchen Tips)
Sugar cane sticks (optional)
- Fill a pitcher with ice and pour in the the Bourbon, vermouth or Lillet, bitters, and tea. Stir to combine.
- Add the superfine sugar and stir until dissolved. This can be made up to two days in advance up to this point and stored in the refrigerator in a covered container.
- When you are ready to serve, fill 4 chilled highball glasses with fresh ice and strain the mixture into them. Top with the seltzer. Garnish with the cherries and sugar cane sticks, if using, and serve.
- The tea should be steeped long enough that the flavor is noticeable, but not too bitter. The amount of steeping time will vary with the variety of tea and what form it takes (tea bag, loose tea, etc.). Click here for advice about tea and steeping times from The Republic of Tea. Once the tea is brewed to your liking, it can be stored in an airtight container in the refrigerator for up to a day.
- You can buy Bourbon-soaked cherries premade, or make them yourself. Here’s how, with guidance from the kitchn.com.