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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
Ice: cubes
Shake all ingredients together with ice cubes and strain into a cocktail glass.
To make the rooibos syrup, combine 2 cups sugar, 2 cups water, 1/2 oz. orange/vanilla-flavored rooibos and 1/2 oz. 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.
To make the barley syrup, combine 2 cups sugar, 2 cups water and 1 oz. 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.
Kinn Edwards, Aqua, Corvallis, Oregon
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