Happy weekend, and welcome back to 3-Ingredient Happy Hour, the weekly drink column featuring super simple yet delicious libations.
Photos by Claire Lower.
Happy weekend, and welcome back to 3-Ingredient Happy Hour, the weekly drink column featuring super simple yet delicious libations. This week we're making a mimosa for mum -- a "mumosa", if you will -- and we're making it kind of fancy.
You have no doubt heard of the John Daly, an Arnold Palmer which has been spiked with vodka, designed to make the playing of golf mildly tolerable. That's all fine and good, but I think the sweet, citrusy beverage would do better with a darker spirit, and I have just the spirit in mind.
This was an on-the-nose gift.
Whiskey is what belongs in this tea-based cocktail, my friends. You can use whichever you prefer -- Irish, bourbon and rye all work -- but I would stay away from scotch here, unless you want a peaty Arnold Palmer situation. (On second thought, that may not be terrible.)
Besides swapping vodka for whiskey, I have one more tweak. It's always seemed kind of redundant to add both sweet tea and lemonade to a cocktail. After all, sweet tea already has water and sugar, why further dilute your drink with more water? So instead of lemonade, I'll be adding just a bit of straight up lemon juice, letting the tea dilute and sweeten. To make this refreshing libation, you will need:
- 120mL of teeth-achingly sweet tea. Seriously, get the sweetest tea you can find.
- 30mL of your whiskey of choice
- 15mL lemon juice
Get a glass with some room in it. If you don't have dedicated iced tea glasses, a pint jar or mason jar will work. Fill that thing up with crushed ice, and pour all of your ingredients into the glass. Stir for a bit until everything is fully chilled, and sip through a straw.