Tea'd Off Recipe

Combine sugar and water in a small saucepan over medium heat. Stir until sugar dissolves and the mixture just comes to a simmer.

Remove from heat. Add the tablespoon of freshly brewed strong black tea (or a single black tea bag) to the hot syrup and steep for 5 minutes to infuse. Add optional lemon peel if using for a subtle citrus note.

Strain out tea leaves or remove the tea bag and lemon peel. Let the syrup cool to room temperature, then refrigerate in a sealed jar. Syrup will keep refrigerated for up to 2 weeks.

Prepare glass

Fill a highball or Collins glass with ice cubes to chill.

In a cocktail shaker, combine 2 oz Tullamore D.E.W. Honey Whiskey, 0.75 oz fresh lemon juice, and 0.75 oz black tea simple syrup. Fill the shaker with ice.

Shake vigorously for about 10–12 seconds until well chilled and slightly diluted.

Discard ice from the chilled glass if desired and fill with fresh ice. Strain the shaken mixture into the glass.

Top with about 2 oz chilled soda water and gently give the drink one or two short stirs to integrate, preserving effervescence.

Garnish with a lemon wheel or twist expressed over the drink. Serve immediately.