Bartender Ryan Puckett's tea cocktail is both complex and deliciously boozy.
- 1 1/2 oz Woodford Reserve Double Oaked bourbon
- 1 1/2 oz Roasted barley ginger tea*
- 3/4 oz Fino sherry
- 1/2 oz Yellow Chartreuse
- 1/2 oz Sorghum syrup**
- 3 dashes Bittercube Jamaican #1 bitters
- Garnish: Small bunch of mint, bound by a channel of lemon
Combine all ingredients in a pre-iced mixing glass, pouring the bourbon last, and stir until properly diluted and chilled (usually 40 to 50 rotations).
Place a Julep strainer over the glass, and pour over ice into a rocks glass.
For the garnish, cut a long channel out of an unwaxed lemon with a channel knife.
Wrap the channel around the base of a small bunch of mint, and tie into a simple knot.
*Roasted barley ginger tea: In a skillet, pour 2 cups of pearled barley over medium heat. Stir occasionally until all of the barley is toasted and aromatic. Once done, pour the barley into a pot with 6 cups of cold water, and place over heat. Bring the mixture to a boil, stirring occasionally. Once boiling, remove from heat, and allow to steep for approximately 20 minutes. Strain out and discard solids. Mix the liquid with 2 ounces of fresh ginger juice and 5 ounces of sorghum syrup**.
**Sorghum syrup: Mix equal parts sorghum molasses and hot water. Shake until the sorghum has completely dissolved into the liquid. Allow to cool before using.