Makes 2 Servings.
Pour 1½ ounces honeycomb infused Port Cask Finished Virginia-Highland Whisky into a glass over ice. Add 4 ounces of steeped tea. Add lemon juice and mint simple syrup. Garnish with mint leaf.
*Mint Simple Syrup: 2 cups water, 2 cups granulated sugar, ½ cup mint leaves; Combine ingredients over low heat, stirring constantly. Remove from heat and cool at least 30 minutes before straining out mint leaves. Refrigerate for up to 3 weeks. Yields 3 ¼ cups.
**Honey Infused Whisky: Pour 750 milliliter bottle of Port Cask Finished Virginia-Highland Whisky into a container with 1 honeycomb. Let infuse for at least two weeks and strain before serving.