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READY IN: 32mins
INGREDIENTS 1 ⁄4 lb ginger , fresh peeled and cut into 1/2-inch pieces For the Su Jung Kwa Tea 1 ⁄4 lb cinnamon stick 2dried dates (or jujubes) 1 ⁄4 cup sugar 1 ⁄4 tablespoon pine nuts For the Cocktail 1 1 ⁄2 ouncesrye whiskey 3ounces su jung kwa tea 1 ⁄4 ounce lemon juice 2dashesAngostura bitters orange twist, for garnish(optional) DIRECTIONS 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. Source: Read Full Article
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