Whiskey and Dry

SERVES 4 // PREP TIME 45 MINS // COOK 2 MINS “We use genmaicha green tea for its savoury rice flavour,” says McConnell, “but use any green tea of your choice.”

200 ml Irish whiskey

5 gm green tea leaves

Ginger ale and long lemon twists, to serve

1 Chill 4 highball glasses. Toast tea leaves in a dry frying pan over medium heat, stirring, until fragrant and just beginning to brown (2 minutes). Transfer to a jug, then add whiskey and set aside to macerate (30 minutes). Strain through a fine seive into a small jug.

2 Pour 50ml green-tea whiskey into chilled glasses, fill with ice, top with ginger ale and serve with lemon twists.