- Worcestershire sauce introduced (1937)
Southern Cinnamon Tea
Courtesy of Boston Harbor Hotel
- 1 1/2 Ounce Maker's Mark
- 3/4 Ounces simple syrup
- 4 Dashes Fee Bros. Whiskey Barrel-Aged Bitters
- 9 Ounces cinnamon spice tea (hot)
This cocktail (pictured middle) gets the moniker "Southern" based on the addition of Maker's Mark Bourbon. The whiskey barrel-aged bitters used does not add bitterness but rather brings out the cinnamon-spiced character of the tea. Click here to find more "tea-tails" for winter.
Fill a pint glass with all ingredients but for the water and the tea and shake. Make tea in its usual form, adding the other ingredients to the tea pot so that when the bag is removed, all ingredients are already incorporated properly. Use no more than 9 ounces of water.