Su Jung Kwa (Rye-Spiked Cinnamon Tea)
Made with, Su jung kwa, a traditional spiced Korean tea—this cocktail gets a smoky kick from rye whiskey.
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Cooking tools:
- Cocktail shaker
- Fine-mesh sieve
- Jigger
- Pot
- Stove
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Spoon
- Peeler
- Glass
- Refrigerator
Ingredients
- 1⁄4 lb. fresh ginger, peeled and cut into ½" pieces
- 1⁄4 lb. cinnamon sticks
- 2 dried dates or jujubes
- 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)
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