1 oz Pu-erh Tea Syrup
1 Egg
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.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg53uILcGz0QlJEp1kT95_Q5msxHQiXtyX5GxDaJewzmZtehY-J4Tx3lUzayr6zxkl5vO4gGc-wI64eJck030dShvMzp7RVhyNOBFz3a_NcDqL0Uc0Zu4IhVU322MMOPyWkq663fXvfDao/s320/puerhflip332.jpg)
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