Sweater Weather
Ingredients
- 1 oz. St. George spiced pear liqueur
- 1 oz. Sazerac rye
- ¾ oz. Calvados
- ¾ oz. Miso-chai syrup*
- ½ oz. Lemon juice
- 2 dashes Amargo Chuncho bitters
- 4 –5 oz. Hot water
Instructions
- Combine first six ingredients in a mug of choice.
- Top with hot water.
- Garnish with a dehydrated orange wheel.
Notes
*For Miso chai syrup
10 g Black peppercorn (about 1 tbsp.)
4 g Fennel seeds (about 1 tsp.)
2 g Star anise (about 2 whole pods)
1 g Cardamom pods, lightly crushed (about 2 pods)
60 g Ginger, peeled and finely chopped (about ¼ cup)
8 Allspice berries
3 Cloves
10 g Lapsang tea (about 2 tbsps.)
2 bags of Earl Grey tea
1,000 g Water (about 4-¼ cups)
950 g Brown sugar (about 4-¾ cups)
4 g Lactic acid (about 1 tsp.)
35 g White miso (about 2 tbsps.) Add the peppercorns, fennel, star anise, cardamom, allspice and cloves to a small saucepan. Toast over medium heat until fragrant, about 2 minutes. In a separate pot, combine the water, toasted spices, chopped ginger, and brown sugar. Bring to a boil, stirring occasionally to prevent the sugar from sticking or burning.
Once the mixture reaches a boil, turn off the heat. Add the lapsang tea and Earl Grey tea bags. Stir gently and let steep for 10 minutes. Strain out the solids and return the warm liquid to the pot.
While the syrup is still warm (not boiling), whisk in the lactic acid and white miso until fully dissolved. The warmth helps the miso incorporate smoothly without curdling or separating. Let the syrup cool completely, then transfer to a sealed container and refrigerate. Use within 2–3 weeks. Krystin Reuber, beverage director at Postboy in New Buffalo, MI, created this recipe.
10 g Black peppercorn (about 1 tbsp.)
4 g Fennel seeds (about 1 tsp.)
2 g Star anise (about 2 whole pods)
1 g Cardamom pods, lightly crushed (about 2 pods)
60 g Ginger, peeled and finely chopped (about ¼ cup)
8 Allspice berries
3 Cloves
10 g Lapsang tea (about 2 tbsps.)
2 bags of Earl Grey tea
1,000 g Water (about 4-¼ cups)
950 g Brown sugar (about 4-¾ cups)
4 g Lactic acid (about 1 tsp.)
35 g White miso (about 2 tbsps.) Add the peppercorns, fennel, star anise, cardamom, allspice and cloves to a small saucepan. Toast over medium heat until fragrant, about 2 minutes. In a separate pot, combine the water, toasted spices, chopped ginger, and brown sugar. Bring to a boil, stirring occasionally to prevent the sugar from sticking or burning.
Once the mixture reaches a boil, turn off the heat. Add the lapsang tea and Earl Grey tea bags. Stir gently and let steep for 10 minutes. Strain out the solids and return the warm liquid to the pot.
While the syrup is still warm (not boiling), whisk in the lactic acid and white miso until fully dissolved. The warmth helps the miso incorporate smoothly without curdling or separating. Let the syrup cool completely, then transfer to a sealed container and refrigerate. Use within 2–3 weeks. Krystin Reuber, beverage director at Postboy in New Buffalo, MI, created this recipe.