Page 34 - Thirst Magazine Issue No. 3 Coffee & Tea

JAY’S GUNPOWDER

SAZERAC

60ml Monkey Shoulder Blended
Malt Scotch Whisky
3 Dashes of Chocolate Bitters
2 Dashes of Peychaud

7ml of Gunpowder Syrup*

1 Stir down in a mixing glass

Decant into a small Coupet or
2 Fancy Cocktail Glass

Garnish with a smoke filled
3 glass (toasted cinnamon quill)

*For Gunpowder Syrup:
Add 40g of Russian Caravan Black Tea to
800ml of just below boiling water. Steep
for 5 min remembering to stir. Strain out
the loose tea leaves and add 700g of sugar.
Place pan back on the hob and reduce syrup
by 100ml whilst stirring.

Photo by Jay Gray

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