Useful as an example of ingredient-specific timing, not as a universal tea-to-whiskey ratio.
A concrete short-contact whiskey infusion that contrasts with multi-day fruit and fat recipes elsewhere in the source.
The rooibos-tea bourbon recipe uses one-quarter cup of loose tea in 25 ounces of Elijah Craig bourbon and calls for straining after twenty minutes, with the author noting a shared nutty character.
printed p. 190 / local PDF sheet 215
Featured infusions — Rooibos Tea-Infused Elijah Craig 12-Year Bourbon
Checked against the extracted text and sequential rendered review of the supplied local PDF on 2026-08-27.
Verified recipe evidence from the supplied local PDF.
Evidence
The Rooibos Tea-Infused Elijah Craig 12-Year Bourbon formula uses one-quarter cup of loose rooibos tea in 25 ounces of bourbon and specifies a contact time of about twenty minutes.
Location and context
- Printed locator: p. 190
- Local PDF locator: sheet 215
- Section: Featured Mixologists — Rooibos Tea-Infused Elijah Craig 12-Year Bourbon
- Evidence type: Paraphrase
The recipe illustrates a deliberately short extraction window for a fast-extracting ingredient.
Annotation
This supports CLM-35 by showing that infusion timing must be ingredient-specific: some additions reach an intended sensory endpoint in minutes rather than days or weeks.