Thanks to TheDailyTea.com for these delicious recipes!
Ginger Oolong Syrup
You will want to use a moderately high oxidation oolong for
this to add a rich earthiness to your syrup. When grating
the ginger, be sure to retain all of the released ginger juice
1 cup sugar
1-1/4 cups water
1/4 cup coarsely grated ginger (~2 inches),
including all released juices
1 heaped tablespoon of oolong leaves
Simmer sugar, water, and grated ginger (and its juices) in a
small saucepan for about 5 minutes, until a syrup forms—
it should have a strong ginger favor and bite. Stir in tea
leaves and continue to simmer until the leaves unfurl, about
1 minute. Remove from the heat and set aside to cool.
Strain very well so that no tea leaf residue remains in the
Store covered in the refrigerator for up to 3 weeks.
This cocktail was inspired by the Presbyterian, a classic
drink that consists of bourbon, club soda, and ginger ale
with a squeeze of lemon. We think you’ll fnd this variation
just right for the summer—it could become a new classic in
its own right! If you have a batch of ginger oolong syrup in
your fridge from the “Southern Earl Grey”’ a drink that was
featured previously in Tea Magazine, then you’re already
good to go. If not, you’ll fnd that the tea syrup is easy to
make and a pleasure to have on hand to drizzle over fresh
fruit, to sweeten iced teas, or for a myriad of other uses. Be
sure to make extra!
Yield: 1 cocktail
1/2 lemon, cut into wedges
1/2 ounce ginger oolong syrup (recipe below)
2 ounces bourbon (I used Maker’s Mark)
2 ounces club soda
3 slices of fresh peach
Lemon peel or additional peach slices to garnish
Muddle the peach slices, lemon, and the ginger oolong syrup
in a cocktail shaker. Add ice and bourbon. Shake well
and strain into a glass flled with fresh ice cubes. Pour in the
club soda and garnish with lemon peel or additional peach
slices and serve.