Yazoo Street Scandal
Hibiscus syrup is one of our favorite ways to bring a bright, fresh tartness into a drink – and the Yazoo Street Scandal from Damon Boelte at Grand Army in NYC is a great way to show it off.
It’s something like a cross between a sweet tea and a mint julep, and it’s perfect for brunch or day-drinking thanks to its smaller-than-usual share of bourbon. If you’d like to make it even lower-proof, you can reduce the share of bourbon, or top with more black tea.
Ingredients
- 8 leaves Mint
- 1½ parts Bourbon
- 1 part Cold Black tea
- ¾ part Hibiscus syrup
- ¾ part Lemon juice
- ¼ part Ginger syrup
- 5 dashes Aromatic bitters
Instructions
Place the mint in the bottom of a tall glass, and muddle gently to release the oils. Add all remaining ingredients (except the bitters). Fill the glass halfway with crushed ice, and use a swizzle stick or a barspoon to swizzle to drink just above the mint leaves. Add more crushed ice to fill the glass, then top with the bitters. Garnish with a freshly-slapped sprig or mint and a lemon wheel.
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Read more
- Yazoo Street Scandal at PUNCH
Howard Sundwall, Google Play Store 
