A modern craft cocktail take on a late 1700's "Root Tea"
|2||oz||Root liqueur, Art in the Age|
|1⁄4||oz||Maple syrup (pure)|
|6||dr||Blackstrap Bitters, Bittercube|
In a cocktail shaker, add the Root, Rye, maple syrup and 6 drops of Bittercube Blackstrap Bitters. Dry shake until well mixed, then pour into a low ball glass full of crushed ice. Top off with club soda, and garnish with a cinnamon stick to complete
Although the Rye brand could be adjusted, I'd suggest a 90% or higher rye build to make sure the drink isn't too sweet--the other components of the cocktail must be kept.
"Root" is based off of a “Root Tea": an herbal remedy made with sassafras, sarsaparilla, birch bark and other wild roots and herbs. Native Americans taught the recipe to colonial settlers. As it was passed it down from generation to generation, it grew in potency and complexity.
From other users
- Cut the Root to 1 oz.
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