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Ice cold, yet still kinda warm… this summer Hibiscus Tea Cocktail brings together fragrant and fresh flavours with a warming whisky kick.
- 50 ml Ballantine’s 12 Whisky
- 70 ml Hibiscus Tea
- Soda water
- Lemongrass stalk
- Basil leaves
How We Make It
- Brew the hibiscus tea and allow it to cool.
- Fill glass with ice then add Ballantine’s 12 and tea.
- Top with soda water and garnish with lemongrass, a slice of lime and basil. Serve.
MORE WAYS TO ENJOY BALLANTINE’S 12 YEAR OLD
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