Welcome to Drinking the World; my thoughts on fine libations, special spirits, and fabulous cocktails. My name is Jonathan M. Forester and I'm a food & beverage writer / consultant, and formerly partner in a winery and brewery in Maine. Now, my new partner and I are currently in the process of starting an artisanal, farm distillery located on 370 acres in New York State called Dutch's Spirits. We will be specializing in premium, hand-made spirits. These will include bourbon, rye, and malt whiskey, peach and apple brandy, a variety of aged rum, gin, liqueurs, and cocktail bitters.
If the post is dated prior to December 13, 2008, it was previously published at Slashfood.com / AOL.com.
XML FeedsThe Tea Tippler
By Jonathan M. Forester on Jun 8, 2009 | In Cocktail Revolution, Cocktail Hour (Recipes)
Last Winter I told you about bartender Lydia Reismueller, since the Spring she and her chef boyfriend have been managing the Four Season Farm in Cape Rosier, Maine. I visit them every now and then and am treated to some fantastic cocktail creations. Here is one of those fine libations.
Tea Tippler created by Lydia Reismueller
2 oz Plymouth Gin
1 1/2 oz Lapsang Souchang agave syrup
3 drops Orange Flower water
2 dashes Orange bitters
2 dashes Peychaud's bitters
Orange twist
Stir ingredients well over ice, and strain into a chilled cocktail glass. Garnish with an orange twist.
Lapsang Souchang Agave Syrup: Make a strong brew of Lapsang Souchang tea, about 1 oz of tea to 8 oz of hot water. Let stand 7 minutes, strain, and add 3 oz of agave syrup.
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