October 20, 2018 1 min to read
Rooibos Old Fashioned
Category : bdg recipes
This recipe was inspired by one that I found in the Nopi Cookbook by Yotam Ottolenghi and Ramael Scully. That cookbook one of my favorites and it’s worth it for the Quail with Burnt Miso Butterscotch recipe alone.
One of the best markets in town often has events where they focus on one region and bring in all sorts of obscure but delicious ingredients and foods from that area. The most recent event was all things British and I grabbed some Vanilla Caramel Rooibos from Prince & Sons, not knowing anything about it and now I am absolutely hooked.
So when I ran across this recipe for a simple syrup made with Rooibos tea, I knew immediately that this tea would be great!
But now the tea is all gone and to get more I have to ship it from the UK. Which I’ll probably do.
Rooibos Tea Syrup:
- 1 cup/200 grams superfine sugar
- 10 rooibos tea bags
- 1 whole star anise
- 1 small cinnamon stick
- 4 black peppercorns
- 1 1/2 cups water
Bring all the syrup ingredients to a simmer over medium heat for 20 minutes, until the liquid is reduce by one-third. Remove from heat and cool. Strain into a jar discarding the aromatics. The syrup will keep for 3 weeks in the refrigerator.
- 1 1/2 oz. good quality Bourbon
- 1/2 oz. Fernet Branca or your favorite amaro*
- 2/3 oz. rooibos tea syrup
- 1-2 dashes chocolate bitters
- orange peel or dehydrated orange slice
Stir all the cocktail ingredients together with ice for 30 seconds. Strain into an Old Fashioned glass with a big ice cube.
*I used Amaro Nonino and it was kind of amazing.