Scotch and tea, together? Before saying, “Ewwww,” just try it out. After all, people have been drinking spiked tea as toddies for years.
Take confidence, too, in the indisputable fact the Chinese share top honours with the French for having the most finely honed palates in the world.
If the trendsetters of Hong Kong could make cognac and a splash of clear sweet soda work (this drink pairs beautifully with Chinese food), why not some Chivas Regal or Johnnie Walker and herbal green tea?
At least one can argue this is a good-for-you drink given green tea’s heralded antioxidant properties.
Informal experiments in the office pointed toward a ratio of three parts green tea to one part Scotch as offering the most refreshing drink.
The Scotch whisky’s signature smokiness was there, but the tannins from the tea rendered a slight sharpness.
This proportion produced a drink that evoked the words of one Chinese imbiber quoted in the Beijing Review.
“We like the taste of the bitter tea and smoky Scotch. It’s a very sociable way to relax,” said Zhou Li, identified as a “longtime Scotch drinker” in the capital city.
Lesser proportions of tea to Scotch yielded a stronger alcohol presence but the drink still tasted weaker and less interesting — at least to those of us who prefer Scotch neat or on the rocks.