Tipsy Ducks in Love (EPCOT Copycat Recipe)
Our copycat of Tipsy Ducks in Love from Joy of Tea in EPCOT's China pavilion: bourbon, strong black tea, cold brew coffee, half-and-half, and chocolate, served over ice like the park version.
Equipment
- Cocktail shaker
- Jigger
- Tall glass
Ingredients
- 1.5 oz bourbon
- 2 oz strong black tea chilled (2 tea bags steeped 5 minutes in 1 cup water)
- 2 oz cold brew coffee
- 1 oz half-and-half
- 0.75 oz chocolate syrup plus a little for the glass
- ice
Instructions
- Brew the tea strong and let it cool completely.
- Drizzle a little chocolate syrup inside your glass, if you like.
- Fill a cocktail shaker with ice and add the bourbon, tea, coffee, half-and-half, and chocolate syrup.
- Shake hard for about 15 seconds.
- Strain into the glass over fresh ice.
Notes
Want the park look? Joy of Tea floats the bourbon on top. Leave it out of the shaker, then pour it in last over the back of a spoon so it sits on top. Give it at least a stir before you drink.
Want it frozen? The park version is served over ice, but you can blend everything with about 1 cup of ice.
Non-alcoholic: skip the bourbon and add 1 oz more each of tea and coffee.
Making it for four? The big-batch version is in the FAQs below the card.