The inspiration for this cocktail comes from a love for winter root vegetables, smokey teas, honey and the exploration of new shrubs. Original cocktail by Mike Di Tota w/ borrowed ideas from Home Speakeasy.
1 1/2oz Black Pepper-Infused Bourbon
1/2oz Russian Caravan Tea-Infused Sweet Vermouth
1/2oz Sweet Potato-Sage Shrub
1/2oz Honey Syrup
1/2oz Lemon Juice
2 dashes House Orange Bitters
2 dashes Angostura Bitters
Garnish- Sage Leaves
Add all ingredients to mixing can. Shake w/ ice and strain into ice filled High Ball Glass.
Garnish w/ Sage Leaves.
Black Pepper-Infused Bourbon: Infuse a small hand full of Whole Black Peppercorns (cracked) in 1 bottle of Bourbon for 5-6 hours. Strain and store.
Russian Caravan Tea-Infused Sweet Vermouth: Infuse 3 Russian Caravan Tea Bags in a 1/2 bottle of Sweet Vermouth.
Sweet Potato & Sage Shrub: find recipe here: http://www.homespeakeasy.com/?p=58 I substituted Sage for Rosemary.