fever tea

1 oz Laird's 7 1/2 Year Apple Brandy
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.
The Fever Tea began with floral notes from the linden-infused rye and apple ones from the brandy and cider syrup; the combination of the two came across as an almost honey aroma. There were no honey notes in the sip though, for it contained crisp carbonation, lemon, and apple flavors instead. The rye appeared on the swallow along with the linden tea's tannins, and it finished with a lingering floral flavor. Furthermore, as the ice melted, cinnamon notes from the bitters began to spice the swallow. I was quite intrigued how the Fever Tea started tart but ended dry, and I was impressed at how the Fever Tea proved to be a refreshing late Autumnal tall drink.