READY IN: 32mins
INGREDIENTS 1⁄4 lbginger, fresh peeled and cut into 1/2-inch pieces
For the Su Jung Kwa Tea 1⁄4 lbcinnamon stick 2dried dates (or jujubes) 1⁄4 cupsugar 1⁄4 tablespoonpine nuts
For the Cocktail 1 1⁄2 ouncesrye whiskey 3ounces su jung kwa tea 1⁄4 ouncelemon juice 2dashesAngostura bittersorange twist, for garnish(optional)
DIRECTIONSMake 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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