Makes 1 cocktail

Ingredients

  • 2 oz Honey-Herb and Tea Base (see below)
  • 1 oz fresh lemon juice
  • 1 1/2 oz bourbon
  • 1/2 oz brandy
  • 1 drop orange bitters
  • Rosemary sprig, for garnish

Combine the ingredients in a shaker with ice. Strain into a rocks glass over fresh ice. Garnish with the rosemary sprig.

Honey-Herb and Tea Base

Makes about 1 1/2 cups

Ingredients

  • 1/2 cup water
  • 1/2 cup honey
  • 4 sprigs thyme, fresh
  • 2 sprigs rosemary, fresh
  • 1 1/4 cups brewed Earl Grey tea, cooled

In a saucepan, combine the water, honey, thyme, and rosemary. Bring to a simmer and cook for 5 minutes, until the syrup has thickened slightly. Strain and set aside to cool before combining with the Earl Grey tea.

CIA FOODIES


Founders’ 1946 Punch

Makes 1 cocktail Combine the ingredients in a shaker with ice. Strain into a rocks glass over fresh ice. Garnish with the rosemary sprig.

Honey-Herb and Tea Base

Makes about 1 1/2 cups In a saucepan, combine the water, honey, thyme, and rosemary. Bring to a simmer and cook for 5 minutes, until the syrup has thickened slightly. Strain and set aside to cool before combining with the Earl Grey tea.

Ingredients

  • 2 oz Honey-Herb and Tea Base (see below)
  • 1 oz fresh lemon juice
  • 1 1/2 oz bourbon
  • 1/2 oz brandy
  • 1 drop orange bitters
  • Rosemary sprig, for garnish

Ingredients

  • 1/2 cup water
  • 1/2 cup honey
  • 4 sprigs thyme, fresh
  • 2 sprigs rosemary, fresh
  • 1 1/4 cups brewed Earl Grey tea, cooled

Copyright © 2019 The Culinary Institute of America

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