The Red Wedding

Recipe adapted from Edmund's Oast, Charleston, SC

To learn more, read "Oast with the Most" in our National edition. See the story's additional recipe: Pickled Shrimp on Rye.

Recipe adapted from Edmund's Oast, Charleston, SC

The Red Wedding
5 from 37 ratings
Jayce McConnell's The Red Wedding, is a take on the classic Southern combo of bourbon and sweet tea. Try it at Edmund's Oast in Charleston or make it today!
Prep Time
5
minutes
Cook Time
0
minutes
Servings
1
cocktail
Total time: 5 minutes
Ingredients
  • Red Wedding Ice Cubes
  • 3 cups boiling water
  • ¼ cup loose-leaf hibiscus tea
  • ½ cup brewed English Breakfast tea
  • 6 thyme sprigs
  • ¼ teaspoon orange blossom water
  • ¾ cup Demerara sugar
  • ¾ cup ginger ale, preferably Blenheim
  • Cocktail
  • Orange peel
  • ½ ounce Averna
  • 2 ounces aged bourbon, preferably Elijah Craig 12-year-old bourbon
  • 3 Red Wedding ice cubes (recipe above)
Directions
  1. Make the ice cubes: In a large heatproof bowl, combine the water, hibiscus tea, English breakfast tea, thyme and orange blossom water and let steep for 5 minutes. Add the sugar and stir until dissolved. Add the ginger ale, then strain through a fine mesh strainer into a pitcher. Pour into 1-inch square ice cube molds and freeze until solid.
  2. Make the cocktail: In a double Old Fashioned glass, muddle the orange peel with the Averna. Add bourbon and stir briefly, then add ice cubes and stir until just chilled, about 20 seconds. Serve immediately.
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