This rich, sophisticated Balvenie-based drink is stirred down using a high mountain Oolong from Taiwan. Inspired by the opulent bars of Taipei, this modern cocktail uses the traditional ‘stirred down’ method, marrying tea with whisky—and showcasing the craftsmanship, ritual and skill that goes into making both.

Highland Dragon

Serves 1


60ml Wang Tea High Mountain Oolong infused Balvenie DoubleWood 12*
30ml Martini Bianco
5ml Yellow Chartreuse/Maraschino
Dash Peychaud’s
Maraschino Cherry Garnish


Infuse 6g of tea into 125ml of whisky for just over an hour.
Place tea infused whisky in a mixing glass with Martini Bianco, Yellow Chartreuse (or Maraschino if using) and Peychaud’s.
Add ice and stir to chill and dilute.
Pour into coupe glass and garnish with cherry.