Black Tea Cherry Bourbon Fizz
Tart cherry, black tea, bourbon, and lemon make a brisk, lightly smoky fizz for slow evenings.
Prep: 5 · Cook: 7 · Total: 12 · Serves: 1 · Difficulty: Easy · Rating: 4.7/5 (138 reviews)
INSPIRED BY
This original highball borrows the structure of a bourbon sour and the brisk finish of iced black tea. Tart cherry and lemon keep it vivid.
Story
Theo likes a drink with a little diner-counter mystery, the kind that looks simple until the first sip opens up. Black tea gives the bourbon a darker edge, while tart cherry keeps the whole glass bright. The bubbles make it easy to stretch into a long pour. It is a good companion for a late plate of fries or a drive with nowhere urgent to be.
By Theo
Ingredients
- 1/4 cup brewed black tea
- 1 tablespoon granulated sugar
- 1 strip lemon peel
- 2 ounces tart cherry juice
- 1 1/2 ounces bourbon
- 1/2 ounce fresh lemon juice
- 2 ounces chilled sparkling water
- Ice, lemon wheel, and three cherries, for serving
Instructions
- Combine the brewed tea, sugar, and lemon peel in a small saucepan over medium heat.
- Warm for 3 minutes until the sugar dissolves, then cool briefly and discard the peel.
- Fill a tall glass with ice and add the cherry juice, bourbon, lemon juice, and 1 tablespoon tea syrup.
- Stir gently for 8 seconds until the mixture is cold and evenly blended.
- Top with sparkling water and give the drink one slow lift from the bottom with a bar spoon.
- Garnish with the lemon wheel and cherries, then serve immediately.
Chef Tips
- Brew the tea a little stronger than usual so its flavor holds up over ice.
- The tea syrup keeps covered in the refrigerator for up to 4 days.
- Use unsweetened tart cherry juice and adjust the syrup to taste.
- Add the sparkling water last to keep the fizz lively.
Cook's Notes
- **Tea:** Brew it strong but do not let it oversteep and turn harsh.
- **Balance:** Taste the cherry juice before adding syrup because brands vary.
- **Finish:** Pour the sparkling water slowly so the glass does not foam over.