This is a really simple iced tea that you can make in 10 minutes using a cocktail shaker, so there's no need to leave the tea to chill overnight. We first experimented with this method of making iced tea a couple of years ago using our Lapsang Souchong. Because our Islay whisky tea is made with a proportion of Lapsang, I thought the same technique would work well to create and instant Iced Whisky Tea. The peaty, smokey earthy notes are quite unusual but very refreshing and a great option for a non-alcoholic drink on a summers day.
You will need a cocktail shaker for this recipe.
1 Tbsp (5g) PekoeTea Islay Whisky Tea
500ml just boiled water
A couple of Ice-Cubes
Add 1tbsp of Islay Whisky Tea to 500ml of just boiled water, stir and leave to infuse for 5 mins.
Strain the tea and allow to cool for a further couple of minutes.
Put a couple of ice cubes in a cocktail shaker and pour in half the tea.
Give it a really good shake - the ice should melt and the tea will go all frothy.
Pour into a glass and enjoy. If you prefer your iced-tea a little sweeter top it up with a splash of lemonade.
Let us know what you think of this recipe. We'd love to hear from you.