Tuk Tuk Tea From Pacific Cocktail Haven
From Imbibe Magazine·View original →
collins
Ingredients
- 3/4 ozblended scotch (Diedrich uses Dewars 12)
- 3/4 ozVSOP Cognac (Diedrich uses H by Hine)
- 1/4 ozIslay scotch (Diedrich uses Laphroaig 10)
- 3/4 ozrich honey syrup (2:1)
- 2 ozunsweetened Thai tea
- 1/2 ozcream
Preparation
- 1.
Add all of the ingredients, except the cream, to a large ice-filled shaker, shake vigorously, then strain into a Collins glass filled with pebble ice. Float the cream on top.