Robin Kaufman, bartender at Toronto Temperance Society, shares his tricks for mixing great tea tipples.
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2 ounces Tromba Tequila
1 ounce lemon-ginger-tea-agave syrup (50:50 agave to oversteeped tea)
1/2 ounce lemon juice
Place all liquids in a martini shaker. Shake and strain over ice into a short wide glass rinsed (lightly coated on the inside) with Laphroaig. Garnish with lemon peel.