Lipton Cup
Tea-Infused Knob Creek Bourbon, Jamaican Rum, Madeira, Apricot, Lemon, and Mint
Bartenders McLain Hedges and Mary Allison Wright of Yacht Club | Denver
Adapted by StarChefs | june 2022
INGREDIENTS:
Tea-infused Bourbon:
Yield: 1 liter
1 liter Knob Creek bourbon
3 Lipton tea bags
To Assemble and Serve:
Yield: 1 cocktail
1 ounce aged Jamaican rum
1 ounce 5-year-old Sercial Madeira
½ ounce apricot liqueur
½ ounce lemon juice
½ ounce simple syrup
Mint
Lemon twist
METHOD:
For the Tea-infused Bourbon:
Add tea bags to the bourbon. Allow to infuse 24 hours. Remove tea bags and reserve for other use.
To Assemble and Serve:
In a cocktail shaker, combine rum, Madeira, apricot liqueur, lemon, simple syrup, and 1 ounce Tea-infused Bourbon. Add ice and shake approximately 10 seconds. Strain into your favorite glass. Fill the glass with crushed ice, forming a dome. Garnish with a mint bouquet and a lemon twist, add a straw, and kick it back!
