PX Sweet Tea

Derek Brown, Columbia Room | Washington, D.C.

photo: Daniel Krieger
Px Sweet Tea ingredients

Simply sherry, sugar and citrus, shaken, poured over crushed ice and slurped through a straw, the original Sherry Cobbler is thought to have originated sometime in the 1820s or early 1830s. But like most 19th century drinks, its origins are foggy. This black tea and PX sherry infused version is Derek Brown’s play on the original.

Ingredients

Serving: 1

  • 2 ounces PX sherry (preferably Gonzalez Byass Nectar)
  • 2 ounces PX sherry (preferably Gonzalez Byass Nectar)
  • 4 ounces black tea (Black Dragon Pearls)
  • 4 ounces black tea (Black Dragon Pearls)

Garnish: seasonal berries and mint

Directions
  1. Add sherry and black tea to a highball glass.
  2. Top with crushed ice and swizzle to mix.
  3. Garnish with seasonal berries and mint.

Tagged: black tea, Derek Brown, Mockingbird Hill, PX sherry, sherry, Sherry Cobbler, Washington D.C.

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