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The Yawkey Way Cocktail

Staff Writer
Courtesy of Jupiter Olympus

The Yawkey Way

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.

Deliver Ingredients


  • 1 1/2 Ounce No.3 London Dry Gin
  • 1/2 Ounce Smith & Cross
  • 1/2 Ounce . strawberry juice
  • 1/2 Ounce black tea syrup
  • 1/2 Ounce lemon juice
  • 2 Dashes orange bitters


Shake all ingredients over ice. Strain into a chilled rocks glass. Top with bitters

Cocktail Shopping Tip

Buy your booze in bulk – transfer what you need into smaller bottles to stock your bar – you’ll save money and have enough leftover for your next party.

Cocktail Cooking Tip

Add another layer of flavor to your cocktails by making your own simple syrup – combine equal parts sugar and water with whatever aromatics you like – fresh herbs, whole spices, citrus, or chile peppers – heat to dissolve sugar and strain before using.