This cooling whisky treat was created by bartender Donna Francis in Tuscon, Arizona. “The black tea supports the smokier, woodier notes of the Dewar’s, while the peach jam really spotlights the vanilla and baked apple notes in this drink,” Francis says.
“The butter pecan ice cream echoes the nutty, vanilla, caramel creaminess from the Dewar’s and adds a fun plot twist into the mix.”
- 1 small scoop butter pecan ice cream
- 2 oz. black tea-infused Dewar’s 12 year old blended scotch (see note)
- 1 oz. peach-lemon syrup (recipe below)
- Garnish: Mint sprig
Scoop ice cream into serving glass. Pour infused scotch and syrup into a mixing tin. Add ice and shake. Strain over ice cream and garnish with 1 scoop peach-lemon zest and mint sprig.
Note: To make black tea-Infused blended scotch, let a black teabag steep in 4 oz. Dewar’s 12 year old blended scotch (or other blended scotch) for 30-45 minutes, stirring occasionally; then remove.
- 2 cups water
- 1 lemon
- 1 cup sugar
- 1/2 cup peach jam
Bring water to a boil in a saucepan. Zest the lemon into water and add 1 cup of sugar. Peel the lemon, discarding the peel and and adding the whole fruit to pan. Stir until the sugar is completely dissolved. Add the peach jam and stir to combine over low heat. Let cool completely. When the mixture is at room temperature, strain, separating the liquid and the solids. Keep the liquid refrigerated in a sealed container for 2 weeks.