Rye-Spiked Ginger Cinnamon Delight

Made with su jung kwa, a traditional spiced Korean tea, and a smoky kick from rye whiskey, this cocktail offers a delightful blend of flavors. The ginger and cinnamon in the su jung kwa create a warm and comforting base, complemented by the bold notes of rye whiskey. The addition of a hint of lemon and a dash of bitters adds complexity to this unique and flavorful drink.

Rye-Spiked Ginger Cinnamon Delight

A delightful fusion of su jung kwa, ginger, cinnamon, and rye whiskey, creating a warm and comforting cocktail with a smoky kick.

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Ingredients

  • 1/4 lb. fresh ginger, peeled and cut into 1/2" pieces
  • 1/4 lb. cinnamon sticks
  • 2 dried dates or jujubes
  • 1/4 cup sugar
  • 1/4 tbsp. pine nuts
  • 1 1/2 oz. rye whiskey
  • 3 oz. su jung kwa tea
  • 1/4 oz. lemon juice
  • 2 dashes Angostura bitters
  • Orange twist, for garnish (optional)

Instructions

  1. In a 4-quart pot, combine ginger, cinnamon, and jujubes with 3 cups of water; bring to a boil.
  2. Lower the heat and simmer for 20 minutes.
  3. Remove from heat and stir in sugar until dissolved.
  4. Let the mixture steep for 2 hours, then add pine nuts and refrigerate until ready to use.
  5. Fill a cocktail shaker with ice and add rye whiskey, su jung kwa tea, lemon juice, and Angostura bitters.
  6. Cover the shaker and shake vigorously for 10 seconds.
  7. Strain the cocktail into a rocks glass filled with ice.
  8. Garnish with an orange twist, if desired.