Photo Credit: Madelynne Ross/Black Restaurant Week, LLC

Sun of Liber-tea Sour

This is an elevated egg white whiskey sour utilizing fresh summer seasonal ingredients and a local pepper for a bit of spice. Bright plum flavors compliment the fruit character of the softer red winter wheat used in Maker’s Mark and tannic honeysuckle sun-brewed tea tempers the heat from the long hot pepper syrup. 

Glassware: Coupe glass

  • 2 oz Maker’s Mark
  • 3/4 oz Long Hot Pepper Honeysuckle Flower Sun Tea Cane Syrup
  • 1/2 oz Lime Juice
  • 1 oz Red and Black Plum Purée
  • 1 oz Egg White
  • 1 nickel-sized piece of fresh long hot pepper

Add egg white to a large shaker tin. Add all other ingredients to a small shaker tin. Dry shake (without ice) vigorously for 5-10 seconds. Open tins, add ice  to short tin and wet shake until tins are cold to touch.

Double strain into a chilled Coupe glass. Serve and Enjoy.

To Make Long Hot Pepper Honeysuckle Flower Sun Tea Cane Syrup:

Add 2 oz of dried honeysuckle flowers to a large glass beverage dispenser with spout. Fill to the top with water. Place on a sunny window sill in the morning and let the sun’s heat steep the flowers and water to tea until the sun goes down. Drain the Honeysuckle tea from the pitcher. Reserve 300 g for the syrup. Enjoy the rest sweetened or unsweetened to your pleasure. Combine 250g granulated light brown (cane) sugar with 300 g of the honeysuckle flower sun tea. Add 250 g julienned or roughly chopped long hot peppers (de-seeded) to the forming syrup. Bring to a simmer for approx 10 minutes. I’d recommend watching Erykah Badu’s 2018 BET Music Awards performance in the background while doing this. Allow syrup to cool to room temperature and strain off syrup from candied peppers. Reserve long hot pepper honeysuckle flower sun tea syrup for cocktails and candied long hot pepper pieces for garnish or snacking.

To make Red and Black Plum Purée:

Combine 3 pitted ripe black plums with 2 pitted ripe red plums with the skin on in a Vitamix (or blender) and pulse until smooth.

To make Red and Black Plum Dried Chips:

Using a mandoline slice ripe Red and Black Plums to approximately 1 – 1.5mm thickness. Place on a silicone baking sheet on a baking tray. Place another silicone baking sheet on top of the slices. Place another baking tray on top of the sandwiched silicone sheets for weight. Cook in an oven at 200 degrees for 15 minutes. Remove from the oven, remove top baking tray and carefully remove top silicone baking sheet and return to the oven at 175 degrees for 90 minutes or until dry to the touch. Remove from oven and carefully peel and flip plum chips from the silicone sheet. Allow to air dry for 20 minutes.

Garnish: Dried Red and Black Plum Chips with Candied Long Hot Pepper Clipped to Glass with Maker’s Mark Clip.

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.

No Comments

Post A Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.