Smoky Ginger Rye Tea

Made with su jung kwa, a traditional spiced Korean tea, this cocktail is a delightful blend of smoky rye whiskey, aromatic cinnamon, and zesty lemon. The infusion of ginger and pine nuts adds layers of flavor, creating a unique and unforgettable drink that will intrigue your taste buds.

Smoky Ginger Rye Tea

A delightful blend of su jung kwa, smoky rye whiskey, cinnamon, and lemon, this cocktail is a sensory delight.

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Ingredients

  • 1/4 lb. fresh ginger, peeled and cut into 1/2" pieces
  • 1/4 lb. cinnamon sticks
  • 2 dried dates
  • 1/4 cup sugar
  • 1/4 tbsp. pine nuts
  • 1 1/2 oz. rye whiskey
  • 3 oz. su jung kwa tea
  • 1/4 oz. lemon juice
  • 2 dashes Angostura bitters
  • Orange twist, for garnish (optional)

Instructions

  1. Begin by making the tea: In a 4-quart pot, combine ginger, cinnamon, and dried dates with 3 cups of water, then bring to a boil.
  2. Reduce the heat and let the mixture simmer for 20 minutes. Remove from heat and stir in the sugar until dissolved. Let the tea steep for 2 hours, then add the pine nuts and refrigerate until ready to use.
  3. When ready to make the cocktail, fill a cocktail shaker with ice and add rye whiskey, su jung kwa tea, lemon juice, and Angostura bitters.
  4. Cover the shaker and shake vigorously for 10 seconds.
  5. Strain the mixture into a rocks glass filled with ice and garnish with an orange twist if desired.