Spice It Up

Tangy cardamom gives this savory aperitif just the right zing.
Drink Cocktail Iced Tea Liqueur Punch Negroni 1413025 Pxhere.com


  • 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


  • 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.
Categories: Monmouth Health & Life