Admittedly, this is the first cocktail I've made with freshly brewed tea; I used Coffee Bean's African Sunrise (think creamy, vanilla, orange peel). The drink is aptly named
Sunrise in Campbeltown; for one, the Single Malt Scotch used here is from that region in Scotland, and Sunrise comes from the herbal tea. Yes, there may too be a little pun, those of you who have been to Scotland know you probably aren't seeing the sun-rise all that often courtesy of daily gray cloud cover. Now, on to the drink ...
SUNRISE IN CAMPBELTOWN
2 oz freshly brewed herbal tea (I used Coffee Bean's African Sunrise)
1.5 oz Springbank 10 year old Single Malt Scotch Whisky
1 oz Noilly Prat sweet vermouth
1 oz Pages simple syrup
1 oz fresh lemon juice
1 oz fresh clementine juice
Combine all ingredients in ice-filled tumbler glass and stir for 30 seconds. Strain into ice-filled cocktail glass. Garnish with thick clementine wheel.
If blood oranges were in season, they would enhance the drink considerably!
