After two of this spiced bourbon cocktail by bartender Damian Windsor, you'll be hopping.
- 1/2 ounce star anise and black tea-infused simple syrup*
- 1 slice fresh ginger
- 1 strip lemon peel
- 2 ounces Basil Hayden's bourbon
- 1/2 ounce Crème Yvette
- 1 dash Angostura bitters
Add the syrup and ginger to a mixing glass.
Twist the lemon peel over the glass to express the oils.
Drop the peel into the glass and muddle with the syrup and ginger.
Add the remaining ingredients with ice and stir until well-chilled.
Strain into a rocks glass filled with fresh ice.
*Star anise and black tea-infused simple syrup: add 1 black tea bag to 12 ounces warm simple syrup and let infuse for 12 minutes. Discard the tea bag and add 6 star anise pods, lightly crushed. Let stand 24 hours, then strain out the solids. Will keep, refrigerated in an airtight container, for up to 1 month.