Tea Tipples: Black Hills Gold

Recently, we stumbled across a Serious Eats reconstruction of a cocktail from Pops for Champagne in Chicago that sounded right up our alley: spicy ginger tea with fruity booze. Yes, please!

Of course, instead of using a bag of ginger tea, we’d recommend brewing a strong cup of Maltese Falcon ginger for an extra kick, and better depth. If you happen to have Caramel Apple rooibos around, you might even blend the two to up the ante on the apple in the cocktail, and to smooth it a little with the sweet mellowness of the caramel and rooibos.

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Black Hills Gold
(from Serious Eats)

Ingredients:

  • 1 ginger tea bag, such as Yogi ginger
  • 1 ounce Xanté Cognac Pear Liqueur
  • 1 ounce unfiltered apple cider
  • 1/2 ounce Amaretto
  • Dash Angostura bitters
  • Cava (or another sparkling wine)
  • Garnish: Star anise pod

Preparation:

  1. Brew ginger tea and let cool; a strong brew may be best here.
  2. Combine Xante pear liqueur, apple cider, 1/2 ounce brewed ginger tea, and bitters in a cocktail glass or Champagne flute. Stir to mix. Top with cava and garnish with a star anise pod.

Makes 1 cocktail.

 

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