Rye-Spiked Ginger Cinnamon Tea

Made with su jung kwa, a traditional spiced Korean tea, and a smoky kick from rye whiskey, this cocktail is a delightful blend of spicy and sweet flavors. The warmth of ginger and cinnamon pairs perfectly with the boldness of rye whiskey, creating a unique and cozy drink that's perfect for any occasion.

Rye-Spiked Ginger Cinnamon Tea

A delightful blend of su jung kwa tea, rye whiskey, and warming spices, this cocktail offers a perfect balance of spicy and sweet flavors.

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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 or jujubes
  • 1/4 cup sugar
  • 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. To make the tea, combine ginger, cinnamon, and jujubes with 3 cups of water in a pot, bring to a boil, then simmer for 20 minutes.
  2. Remove from heat and stir in sugar until dissolved, then let the mixture steep for 2 hours.
  3. Add pine nuts and refrigerate until ready to use.
  4. To prepare the cocktail, fill a cocktail shaker with ice and add all ingredients.
  5. Cover the shaker and shake vigorously for 10 seconds.
  6. Strain the mixture into a rocks glass filled with ice.
  7. Garnish with an orange twist, if desired.