Su Jung Kwa (Rye-Spiked Cinnamon Tea)

READY IN: 32mins


  • 14 lbginger, fresh peeled and cut into 1/2-inch pieces
  • For the Su Jung Kwa Tea
  • 14 lbcinnamon stick
  • 2dried dates (or jujubes)
  • 14 cupsugar
  • 14 tablespoonpine nuts
  • For the Cocktail
  • 1 12 ouncesrye whiskey
  • 3ounces su jung kwa tea
  • 14 ouncelemon juice
  • 2dashesAngostura bitters
  • orange twist, for garnish(optional)

  • Make the tea:
  • In a 4-qt. pot, combine ginger, cinnamon, and jujubes with 3 cups water; bring to a boil. Lower heat and simmer for 20 minutes.
  • Remove from heat and stir in sugar until dissolved. Let steep for 2 hours; add pine nuts and refrigerate until ready to use.
  • Make the cocktail:
  • Fill cocktail shaker with ice and add all ingredients; cover and shake vigorously for 10 seconds. Strain into a rocks glass filled with ice.
  • Garnish with an orange twist, if you like.
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