The Red Wedding
Recipe adapted from Edmund's Oast, Charleston, SC
Yield: 1 cocktail
Prep Time: 5 minutes, plus chilling time for ice cubes
Cook Time: N/A
Total Time: 5 minutes
Red Wedding Ice Cubes
3 cups boiling water
¼ cup loose-leaf hibiscus tea
½ cup brewed English Breakfast tea
6 thyme sprigs
¼ teaspoon orange blossom water
¾ cup Demerara sugar
¾ cup ginger ale, preferably Blenheim
½ ounce Averna
2 ounces aged bourbon, preferably Elijah Craig 12-year-old bourbon
3 Red Wedding ice cubes (recipe above)
1. Make the ice cubes: In a large heatproof bowl, combine the water, hibiscus tea, English breakfast tea, thyme and orange blossom water and let steep for 5 minutes. Add the sugar and stir until dissolved. Add the ginger ale, then strain through a fine mesh strainer into a pitcher. Pour into 1-inch square ice cube molds and freeze until solid.
2. Make the cocktail: In a double Old Fashioned glass, muddle the orange peel with the Averna. Add bourbon and stir briefly, then add ice cubes and stir until just chilled, about 20 seconds. Serve immediately.
Please check your inbox to verify your email address.