First, make tea in a cup and allow to cool.
Then, mix the blackberries with the gomme syrup and mash in a mortar to release as much blackberry juice as possible.
Put the whisky, tea, blackcurrant liqueur, and ice cubes in a cocktail shaker. Shake until the ingredients mix and it is cold.
Strain through a fine sieve and serve the mixture in a glass. Put a blackberry pierced in a rosemary sprig on the edge as decoration.
“Tea is not only drunk as a hot infusion, but also as an ingredient in refreshing juice-based beverages and, why not, in different appetizers and cocktails. Paired with gin, vodka, sparkling wine, or whisky, different tea varieties can give those delicious summer afternoons a special touch.”