Oswego Tea Sipper

The Oswego Sipper takes its name from bee balm's oldest identity — a nod to the tea that fed a table long before this land was plundered and pillaged. It's a proper summer sipper: bee balm steeped into a tea with a hint of lemon, a honey syrup made from the plant's own leaves, and two ounces of the 10-Year Wheated Whiskey, long over ice with a splash of soda for a bit of fizz. The wheated whiskey's soft, honeyed depth wraps around the bee balm's minty-citrus lift, and the honey ties the whole thing back to the bees that made the garden hum in the first place. This is the drink someone at the cookout tastes, raises an eyebrow, and says: tell me more. That's the whole point.

Oswego Tea Sipper Recipe

tablespoon of bee balm flowers

¼ oz lemon juice (about half a lemon)

¾ oz bee balm–honey syrup (see note)

2 oz New Dawn 10-Year Wheated

Soda water to top

Ice; a bee balm flower and a lemon wheel to garnish

Steep the bee balm flowers in 3 oz hot water for 5-10 minutes, strain and allow to cool. In a shaker combine Oswego tea, ¼ oz lemon juice, and honey syrup. Add the whiskey and ice, shake, and strain over fresh ice in a rocks or highball glass. Top with a splash of soda. Garnish with a bee balm flower and a lemon wheel.

Bee balm–honey syrup: warm ½ cup honey with ½ cup water and a small handful of bee balm leaves until dissolved; steep 15 minutes, strain, and cool.