During the ‘20s, bartenders had to get a bit more creative with their drinks, especially in the way they were served, to not only keep them potent with alcohol, but also mask its distinct, bitter flavor. One major trend in the cocktail world during this era was incorporating tea in drinks, allowing bartenders to serve their elixirs in delicate tea cups, keeping suspicions low. The Yawkey Way, by Morgan Schick of Jupiter Olympus in San Francisco, is a revamp of that same formula, resulting in a fruity drink where the black tea syrup adds balances out its sweetness, all while keeping it authentically stiff and powerful.
Shake all ingredients over ice. Strain into a chilled rocks glass. Top with bitters