Roberta Roy

• 2 oz scotch

• 1 oz tea infused vermouth*

• 3 dashes Plum & Oak bitters

Add all ingredients to a mixing glass, add ice & stir. Strain into chilled coupe. Garnish with a cocktail cherry.

*Tea Infused Vermouth:

• 1 cup sweet vermouth

• 1 TBS loose-leaf tea (or 1-2 tea bags) of any kind of tea you prefer

Place vermouth & tea into large mason jar, stir and let stand at room temp for 2 hours, stirring occasionally.

After 2 hrs taste to ensure proper infusion, then strain out tea. Store vermouth in airtight container (same mason jar works great). Be sure to label and date the container. Keep refrigerated, vermouth should last up to 3 months.