1 Tick Tock Vanilla Rooibos teabag
60ml boiling water
2 tbsp Rooibos Tea Syrup
300ml Whiskey
1 tsp angostura bitters
Ice cubes
Orange peel, to garnish
Brew one Tick Tock Vanilla Rooibos teabag with 60ml boiling water for 2 minutes. Remove the teabag and let the tea cool to room temperature, then refrigerate (keeps for up to 24 hours).
Put the Rooibos Tea Syrup, whiskey and angostura bitters into a cocktail shaker along with a few ice cubes and shake for about 30 seconds or until the ice doesn’t make noise in the shaker.
Strain the whiskey mixture into tumblers over fresh ice, then add the cold rooibos tea.
Garnish each drink with a strip of orange peel.
