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1950s Recipes + Menus

Ski Lift

November 1955
Recently, bartenders seem to have rediscovered tea as a cocktail ingredient. It’s being used to infuse spirits and as the base for cold punches, but it’s still rarely found in hot drinks like this one. Bourbon makes it slightly sweeter than rye does. This quantity will yield 8 to 10 mugs.

In a saucepan combine 2 cups hot, strong green tea, the juice of 3 lemons and 6 oranges, and 1/2 pound granulated sugar. Stir the mixture until the sugar is dissolved, add to it 1 fifth bourbon or rye and 2 ounces [orange] curaçao and heat it to the boiling point but do not boil. Serve immediately.