46 Reasons- Spiked Strawberry Smoke Black Tea
This cocktail is a variation of a classic cocktail from 1927, Boulevardier.
Ingredients
- 1.5 oz Makers 46
- 3/4 oz Strawberry and rosemary-infused Campari
- 3/4 oz Smoke Black Tea Infused Antica Formula Sweet vermouth
- 3/4 oz Honey Syrup
- 3/4 oz Fresh Lemon juice
- Homemade Mint Tincture 4 dashes
Instructions
Method: Build in shaker. Shake hard with one rosemary spring inside shaker.
Method: To make this infuse, “suvie technique” pour a full bottle of Campari, in a gallon Ziplock bag, a handful of fresh rosemary, and at least 20 fresh strawberries cut in half. Preheat a big cooking pot full of water at med-low.
Place the Ziplock bag with the Campari, strawberries and rosemary in it. Important, you need to take the air out of the bag before placing it in the cooking pot like shows in the picture below. You can use a double-bag for security. Let the infusion cooking for 2 hours in med-low. Then carefully take the bag out of the pot and put it in the refrigerator for at least 12 hours.
Remove the rosemary out of the bag, then strain the mixture and press the strawberries with a muddler. Then Double strain the liquid again. Put it in a bottle and done. Sounds like a lot of work but believe me is not.
Method: For this infusion, use 8oz of the Antica formula Sweet V. In a small cooking pot place the sweet vermouth and 4 small bags of the smoke black tea. Cook on med-low heat for 5 minutes with the tea. Place the mixture on a sealed container and place it in the refrigerator for 1 hour. Then double strain the mixture and put it on bottle.
Method: 8oz Mason jar full of fresh mint, pour some Everclear Grain alcohol in the mason jar with the mint. Leaves the mixture on a dark place for 4 days shaking the jar on that time period. Then double strain the mixture and place it in a bitters bottle.
Glassware: 8 oz vintage tea cup with a big crystal clear ice cube
Author: Black Restaurant Week
About Black Restaurant Week – Black Restaurant Week LLC is an annual, multi-city culinary movement celebrating the flavors of African, African-American and Caribbean cuisine nationwide. Black Restaurant Week partners with black-owned restaurants, chefs, caterers and food trucks to host a selection of culinary experiences aimed to expand awareness and increase support for black culinary professionals. The organization was founded in 2016 by entrepreneurs Warren Luckett, Falayn Ferrell and Derek Robinson. Connect with Black Restaurant Week on Facebook, Twitter & Instagram.
