What's new here: Rooibos tea brings a honeyed, red-fruit warmth to the syrup; vanilla, cinnamon and clove turn it into a cozy spiced sweetener that plays beautifully with plum and cardamom bitters.
Prep: Spiced rooibos-vanilla syrup
- Steep 1–1.5 tsp (1–2 g) loose-leaf rooibos, or 1 tea bag, in 1 cup (250 ml) of boiling water. Steep it a long time for a strong syrup — or use more tea.
- Add 1 cup of granulated sugar and stir until dissolved.
- Add natural vanilla (or a few drops of pure vanilla extract), a cinnamon stick and a clove or two.
- Chill until ready to use.
Method
- Stir all the ingredients with ice in a mixing glass.
- Strain over a large tempered ice cube in a rocks glass.
- Garnish with a gourmet maraschino cherry.
Why it works
A lighter whiskey leaves room for the syrup: rooibos is naturally caffeine-free and slightly honeyed, and the spices echo the plum and cardamom bitters. Steeping the tea before adding sugar extracts flavor more cleanly.
Pairing
Pair it with something salty, like pretzel rounds — your guests will be asking for seconds.
Bitters used: Fee Brothers (plum and orange) and The Bitter Housewife (cardamom).
Enjoy!
Techniques used
- Infused Syrups — Steep teas, spices, herbs or unusual botanicals into syrup — the fastest way to bring a new flavor into any drink.