The Washington Post

High Tea

High Tea 1.000

Deb Lindsey for The Washington Post

Spirits May 22, 2016

This simple, delicious concoction highlights oolong tea. To make a crowd-size batch, multiply the ingredient amounts by the number of servings you want, stir them together in a pitcher and refrigerate until ready to serve, then pour over ice.

Make Ahead: The rich simple syrup can be refrigerated indefinitely in an airtight container.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 1 servings

  • Ice
  • 2 ounces brewed, chilled oolong tea
  • 1 1/2 ounces Laird's Applejack
  • 1/2 ounce chilled rich simple syrup (see NOTE)
  • 2 dashes orange bitters


Fill a highball glass with ice. Combine the chilled tea, applejack, rich simple syrup and orange bitters in a mixing glass, stirring to incorporate. Pour into the highball glass.

NOTE: To make a rich simple syrup, combine 1 cup of sugar and 1/2 cup of water in a small saucepan over medium heat, stirring until the sugar dissolves. Bring to a low boil, then cool. Transfer to a heatproof container. Once it has cooled to room temperature, cover tightly and refrigerate until chilled through; store indefinitely.

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Recipe Source

Adapted from Chris Jakubowski, bar manager at Slipstream in Northwest Washington.

Tested by M. Carrie Allan.

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Nutritional Facts

Calories per serving: 140

% Daily Values*

Total Fat: 0g 0%

Saturated Fat: 0g 0%

Cholesterol: 0mg 0%

Sodium: 0mg 0%

Total Carbohydrates: 12g 4%

Dietary Fiber: 0g 0%

Sugar: 12g

Protein: 0g

*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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