Bangkok, Bangkok
Rye and tea with coconut cream and amaro. Cinnamon, nutmeg, clove, star anise, or whatever says autumn to you goes into the infusion.
10ozCollins holds 10 oz of liquidTall glass over ice for long drinks.Build
| Rye & Tea Infusion | 1 ½ oz45 ml1 oz30 ml2 oz60 ml2 ½ oz75 ml3 oz90 ml |
| Thai Tea Reduction | ¾ oz20 ml½ oz15 ml1 oz30 ml1 ¼ oz35 ml1 ½ oz45 ml |
| Meletti Amaro | ½ oz15 ml⅜ oz10 ml⅝ oz20 ml⅞ oz25 ml1 oz30 ml |
| coconut cream | 1 ½ oz45 ml1 oz30 ml2 oz60 ml2 ½ oz75 ml3 oz90 ml |
| Bittermens hopped grapefruit bitters | 2 dashes |
| Toasted autumn spices, to top |
Rescaled to your 1 oz30 ml pour. Written around 1 ½ oz45 ml.
Already built on your 1 ½ oz45 ml pour.
Rescaled to your 2 oz60 ml pour. Written around 1 ½ oz45 ml.
Rescaled to your 2 ½ oz75 ml pour. Written around 1 ½ oz45 ml.
Rescaled to your 3 oz90 ml pour. Written around 1 ½ oz45 ml.
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Preparations
Line a coffee dripper with a paper filter and place loose leaf Thai tea, hazelnuts, autumn spices, and dried cranberry hibiscus blossoms in the filter. Slowly pour rye whiskey and then Meletti over the mixture and use as desired.
Place 1 ½ cups sugar and 1 cup water in a saucepan, add 1 ½ teaspoons loose leaf Thai tea, and bring to a simmer. Cook until the mixture has reduced, stirring occasionally to dissolve the sugar. Remove the pan from heat and let the reduction cool completely. Strain before using or storing.
Method
- Add everything except the autumn spices to a shaker, fill it two-thirds with ice, and shake hard until cold.
- Fill the Collins glass with crushed ice and strain the cocktail over it.
- Top with autumn spices. Garnish with your preferred fresh herbs.
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