“I like using tea in cocktails,” Wirtz Beverage Nevada beverage development director Drew Levinson says. “It’s an ingredient that almost every bar and restaurant has, but very few utilize it in their bar program for anything other than Arnold Palmers.” And while those tea/lemonade coolers are refreshing, too, Double Helix partner Ray Nisi wanted to differentiate his second Double Helix location by adding a whiskey program to his wine offerings.
Levinson, an Aspen, Colo., native, collaborated with Nisi’s team to go beyond the Arnold Palmer and take on the winter spirit-first. “I like to study the anatomy of cocktails and look for new directions in which to take them,” Levinson says. A twist on the traditional hot toddy, Levinson substituted Jack Daniel’s Tennessee Honey for the traditional rum, brandy or even whiskey and added a bit of peach flavor before serving the honey-kissed lemon and tea concoction ice-cold.
Jack Daniel’s Tennessee Honey blends the classic, dependable and mixable Jack Daniel’s Old No. 7 Tennessee whiskey and a proprietary honey liqueur to make a sweetish, 70-proof sipper that benefits from an ice cube and a glass as much as it contributes to a simple cocktail. Easy really does do it!
Directions: In a cocktail shaker, combine 1 ounce Jack Daniel’s Tennessee Honey, 3 ounces freshly brewed iced tea, ¾ ounce Hiram Walker Peach Tree liqueur, ½ ounce simple syrup and ½ ounce freshly squeezed lemon juice. Add ice, cover, shake and strain over fresh ice into a highball glass. Garnish with a lemon slice.