Su Jung Kwa (Rye-Spiked Cinnamon Tea)
Ready In: 32 mins
Serves: 1
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
- 2 dried dates (or jujubes)
- 1⁄4 cup sugar
- 1⁄4 tablespoon pine nuts
For the Cocktail
- 1 1⁄2 ounces rye whiskey
- 3 ounces su jung kwa tea
- 1⁄4 ounce lemon juice
- 2 dashes Angostura 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.
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