Roughstock Sour

Earthy rooibos and roasted barley, anchor this take on a classic sour cocktail. Orange- and vanilla-flavored rooibos and roasted barley can be found at well-stocked tea shops.

2 1/2 oz. Irish whiskey or bourbon
3/4 oz. orange and vanilla rooibos syrup (see below)
3/4 oz. roasted barley syrup (see below)
3/4 oz. fresh lime juice
1/2 oz. fresh lemon juice
1/4 oz. fresh orange juice
1 dash Angostura orange bitters
Tools: shaker, strainer

Shake all ingredients with ice and strain into a chilled cocktail glass.

Rooibos syrup: Combine 2 cups of sugar, 2 cups of water, 1/2 oz. of orange/vanilla-flavored rooibos and 1/2 oz. of vanilla-flavored rooibos in a saucepan. Heat to a boil then turn off heat, let cool slightly and strain into a glass container with a lid. Refrigerate for up to 2 weeks.

Barley syrup: Combine 2 cups of sugar, 2 cups of water and 1 oz. of roasted barley in a saucepan. Heat to a boil then reduce to a simmer for 10 minutes. Turn off heat, let cool slightly and strain into a glass container with a lid. Refrigerate for up to 2 weeks.

Kinn Edwards, Corvallis, Oregon