Sweet Tea Swizzle by Charlotte Voisey (William Grant & Sons Mixologist)
Photo by Kent Meist
¾ oz Rye Whiskey
¾ oz Lillet Rouge
1 ½ oz Bols Sweet Tea
½ oz fresh lime juice
Combine ingredients and shake well. Serve up in a stemmed cocktail glass. Can also be served in an old fashioned glass or julep cup over crushed ice. Either way garnish with a big, fresh, pert mint sprig.