The Red Wedding at Edmund's Oast brew pub in Charleston, South Carolina, dresses up the Southern pairing of bourbon and sweet tea with Elijah Craig bourbon and hibiscus-and-tea ice cubes.
Red Wedding Ice Cubes
3 cups boiling water
1/4 cup loose-leaf hibiscus tea
1/2 cup brewed English Breakfast tea
6 thyme sprigs
1/4 teaspoon orange blossom water
3/4 cup Demerara sugar
3/4 cup ginger ale, preferably Blenheim
1/2 ounce Averna
2 ounces aged bourbon, preferably Elijah Craig 12-year-old bourbon
3 Red Wedding ice cubes (recipe above)
1. Make the ice cubes: In a large heatproof bowl, combine the water, hibiscus tea, English breakfast tea, thyme and orange blossom water and let steep for 5 minutes. Add the sugar and stir until dissolved. Add the ginger ale, then strain through a fine mesh strainer into a pitcher. Pour into 1-inch square ice cube molds and freeze until solid.
2. Make the cocktail: In a double Old Fashioned glass, muddle the orange peel with the Averna. Add bourbon and stir briefly, then add ice cubes and stir until just chilled, about 20 seconds. Serve immediately.