Woodberry Kitchen is at 2010 Clipper Park Road, No. 126. Call 410-464-8000 or woodberrykitchen.com. 15-20 blueberries 1 sprig fresh thyme 2 oz Pikesville rye whiskey .75 oz simple syrup (equal parts sugar and water) .5 oz fresh lemon juice 2-3 shakes Angostura Bitters 3 oz unsweetened iced tea Muddle the blueberries and thyme together to a pulp. Add rye, simple syrup, lemon juice, and bitters. Add fresh ice and shake for 10 seconds. Double-strain into a cocktail glass full of ice and top with cold iced tea. Stir. Garnish with skewered blueberries and spiral lemon peel, serve with straw and enjoy! THE STORY: "How Americana is iced tea?" asks Corey Polyoka, bartender at Woodberry Kitchen since it opened four years ago. He has crafted a summer cocktail, the Johnny Tea ($12), with three key American ingredients: iced tea, blueberries that just come into season for the holiday, and rye whiskey, the first type of whiskey produced in the colonies. It's Pikesville rye whiskey, a sweeter, Maryland-style rye that lends local flair to the drink. A sprig of fresh thyme "adds another dimension to what's going on, a savory element, which you don't see a lot of in cocktails," says Polyoka. Lemon juice and bitters finish off this lovely drink that Polyoka recommends with barbecue. "It's a very balanced cocktail. We strive to make all of our cocktails with a sense of balance. I think people that enjoy whiskey would definitely appreciate the taste there."
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