Spice It Up

Tangy cardamom gives this savory aperitif just the right zing.

Ingredients

• Fresh mint, washed five times and dried
• 2 oz. bourbon whiskey
• 1 oz. Raki
• ½ oz. Rose Simple Syrup by Royal Rose
• ½ oz. Cardamon-Clove Simple Syrup by Royal Rose
• 2 oz. freshly brewed oolong tea
• 1 oz. mineral water
• 2 dashes of Peychaud’s bitters
• Large ice cubes

Directions

• Slap the mint leaves and place them in a collins glass. In a Boston shaker filled 3/4 with bar ice, add whiskey, Raki, simple syrups and tea. In collins glass, add a few large ice cubes; strain the cocktail over the ice. Dot cocktail with Peychaud Bitters; add mineral water for a lift. Garnish with fresh mint at the top of the glass, slapping mint lightly to release its oils. Recipe courtesy of Warren Bobrow, author of Bitters and Shrub Syrup Cocktails.