Sippin’ The Tea

Black Tea-Infused Vodka, Oat Milk, Faccia Brutto Gorini, Lockhouse Amaro, Walnut Bitters

Bartender Fred Beebe of Post Haste | Philadelphia

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Adapted by StarChefs | november 2023

INGREDIENTS

Tea-Infused Vodka:
Yield: 1 liter
32 grams Charleston Tea Garden classic tea
1 liter vodka

Condensed Oat Milk:
Yield: 48 ounces
64 ounces oat milk
560 grams sugar
8 grams crushed pandan leaves
15 grams crushed cardamom leaves
80 grams whole Appalachian allspice
¼ teaspoon salt

To Assemble and Serve:
Yield: 1 cocktail
¼ ounce Faccia Brutto Gorini amaro
¼ ounce Lockhouse amaro
2 dashes walnut bitters
3 nigella seeds

METHOD

For the Tea-Infused Vodka:
In a large nonreactive container, add all ingredients. Let sit 2 hours at room temperature. Once infused, strain, bottle, and reserve.

For the Condensed Oat Milk:
In a saucepan over medium heat, bring oat milk and sugar to a simmer. Cook 1 hour, stirring occasionally. Stir in pandan, cardamom, allspice, and salt. Simmer additional 30 minutes. Strain, bottle, and refrigerate.

To Assemble and Serve:
In a shaker with one large ice cube, add amaros, bitters, 1½ ounces Tea-Infused Vodka, and 1½ ounces Condensed Oat Milk. Shake 12 seconds. Pass liquid back and forth between two shaking tins, then strain into a coupe glass. Garnish with nigella seeds.

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