Apricot Oolong Highball

Ingredients

Cocktail

• 1½ fl oz rye whiskey
• 2 fl oz brewed oolong tea, cooled, made below
• 1 fl oz apricot nectar
• ½ fl oz fresh lemon juice
• ¼ fl oz honey
• 1 fl oz chilled plain sparkling water
• ¾ cup ice, for serving

Tea batch

• 1 plain oolong tea bag or 1 tsp loose-leaf oolong
• ½ cup hot water, about 190°F (88°C)

Finish

• 1 small fresh apricot wedge
• 1 strip lemon peel, about 2 inches long

Equipment

Heatproof cup, strainer, bar spoon, 14-fl-oz highball glass

Allergens and ingredient notes: Alcohol, caffeine; contains honey. Check rye and nectar labels.

Measurements use US fluid ounces (1 fl oz ≈ 30 mL), tablespoons (tbsp), and teaspoons (tsp). Syrup and tea batches may make extra: use only the cocktail quantity listed. These recipes contain alcohol and are for adults 21 and over.

Step by step

1. Steep the tea bag or loose oolong in the hot water for 3 minutes, or follow the tea package. Remove the bag or strain the leaves and cool completely. Measure only 2 fl oz of cooled tea for the cocktail; the batch makes extra.
2. Stir honey into the measured cooled tea until completely dissolved. If the honey is very thick, combine it with the measured tea while the tea is still warm, then cool fully before building.
3. Add rye, honey-tea mixture, apricot nectar, and lemon juice to the highball. Stir together, then add the serving ice. Pour in chilled sparkling water and give one gentle stir.
4. Express the lemon peel gently over the top and add it with the apricot wedge. Serve immediately. Use apricot nectar rather than jam so the drink remains easy to sip.

The Devotti twist: Oolong brings a lightly tannic structure that balances apricot without needing an additional flavored syrup.

Make ahead and storage

Cool tea promptly, refrigerate covered, and use within 1 day. Refrigerate opened nectar according to its label. Build to order.

Image: AI-generated recipe illustration; homemade results and presentation will vary.