1 oz Pu-erh Tea Syrup
Shake once without ice and once with. Double strain into a rocks glass and garnish the froth with Bitter Truth's Jerry Thomas Decanter Bitters.
(*) Neisson Rhum Agricole Blanc, Barbancourt, Old Monk
Two Sundays ago, Ben Sandrof was hosting another one of his speakeasy-like Sunday Salons in town. Last time, he did not have time to make the tea syrups he promised, so I had to settle for a drink with tea-infused Bourbon instead. However, this time he had both a Pu-erh and a Lapsang Souchong syrup with the former being more funky and earthy and the latter being rather smokey. For my first drink, I chose the Pu-erh Flip off of the menu while Andrea went with the Lapsang Souchong-laden 7:16 L.S. Cocktail. Pu-erh is a strange tea in that it can be classified both as a green tea in terms of oxidation and as a fermented one; indeed, a variety of microorganisms help to ripen the leaves into something quite unique.