Photo Credit: Madelynne Ross/Black Restaurant Week, LLC

Sho ‘Nuff Sour

This cocktail is inspired by the classic Philadelphia Fish House Punch cocktail and the tender and juicy pork chops I had growing up while eating dinner and watching movies with my family. Apples and Rosemary are wonderful sweet and aromatic flavors to cut the fat of a succulent pork chop. This cocktail is sho’ good enough to make you want another sip!

Glassware: Rocks glass

  • 2 oz Maker’s Mark Bourbon
  • 1/4 oz Courvoisier V.S.
  • 1/4 oz Laird’s Apple Brandy
  • 1/4 oz fresh lemon juice
  • 3/4 oz Lemon Rosemary Oleo Saccharum Sleepytime Tea
  • 1 dash Crystal Hot Sauce

Method: Combine all ingredients in a shaker and Shake briefly to chill. Strain into a rocks glass, add ice and express a lemon twist over the cocktail, garnish with the same lemon twist, share and enjoy!

Lemon Rosemary Oleo Saccharum Sleepytime Tea:
  • 15 bags Sleepytime Tea
  • 4 lemons
  • Dried rosemary or 3 sprigs fresh rosemary

Bring slightly more than 2 quarts of water to boil. While the water is warming up, peel 4 lemons into a bowl and add 1 cup of granulated sugar. Add 2 tbsp dried Rosemary or 20 g fresh Rosemary needles (about 3 sprigs worth) to the sugar/lemon peel mixture. Once the water begins to boil, turn off the heat. add the teabags and let it steep. Go back to the lemon rosemary sugar bowl and using a muddler or a wooden spoon press the peels into the sugar mixture to release the oils from the skin. Muddle the peels for about 3 minutes and then stop. Briefly stir the steeping tea, stop and wait 15 minutes. After that time has passed return to the oleo saccharum and muddle again for 3 minutes. Stop, stir the tea and then leave then both alone for another 15 minutes. Complete this process 4 times in total for one hour.  After an hour, (4 muddling sessions) you are done! You now have an oleo saccharum that is infused with lemon and Rosemary oil. Your lemon rosemary sugar mixture should look like a wet slurry of sugar and oil. Combine the steeped tea and the oleo saccharum together and stir until the sugar is dissolved. Strain out the lemon peels and rosemary needles. 

Alternatively, if you have significantly more time, complete the oleo saccharum muddling process and then put that mixture in the refrigerator. While that is settling, add the tea bags to two quarts of water. Place the bags and water in a container of in the refrigerator overnight. The next day gently squeeze the tea bags to release as much liquid as possible without breaking the bags. Next, warm up the cold brewed tea in a pot over medium heat till it’s warm enough to melt whatever leftover sugar wasn’t dissolved by the muddling when making the oleo saccharum. Stir to combine and strain out the lemon peels and rosemary needles.

Garnish: Lemon peel wheel with fresh rosemary sprig or simple lemon twist


Solomon Thomas
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Black Restaurant Week
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.

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