1 oz Linden-infused Old Overholt Rye (*)
1/2 oz Cider Syrup (1:1 cider to sugar, cold process)
1/2 oz Lemon Juice
1 dash Fee's Whiskey Barrel Aged Bitters
Shake with ice and strain into a Highball glass filled with ice. Top with 2 oz prosecco and add a straw.
(*) Ted was vague with his description of the infusion. Use the time and tea concentration in the Earl Grey Marteani post as a guide (and scale down accordingly to your needs).
Two Thursdays ago, I decided to brave the crowds and go shopping at the Boston Shaker's midnight madness sale. Afterward, I was rather close to the Red Line, so I hopped on the subway to visit the bar at No. 9 Park. One drink that bartender Ted Kilpatrick wanted to showcase for me was his new creation he called Fever Tea. With linden flower-infused rye and apple notes, this Highball sounded quite delicious.