Luscious orange and tea flavors make this cocktail perfect to share over brunch.
2 oz High West Double Rye
1 1/2 oz Rooibos tea
1/2 oz Quady Essensia
bar spoon Quady Palomino Fino
3/4 oz lemon juice
Combine ingredients in a shaker. Shake. Serve over chipped ice in a Collins glass. Garnish with a lemon twist.
Recipe created by Holly Booth and Steve Walton.