Tequila Orange Toddy with fenugreek
Photo courtesy of Edmund's Oast

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1 cocktail

  • 2 tablespoons (3 tea bags) Rooibos tea
  • 1½ cup water
  • ¾ ounce orange oleo syrup (recipe follows)
  • 1 cardamom pod
  • 1 stick cinnamon plus 1 for garnish
  • 5 peppercorns
  • ½ teaspoon fenugreek seeds
  • 1 pinch chili flake
  • 1 pinch cumin seed
  • 1½ ounces t1 Estelar Añejo Tequila
  • 2 dashes chocolate bitters
  • Raw sugar
  • Orange peel for garnish
  • Orange Oleo Syrup
  • Peel of 2 navel oranges
  • 1½ cup raw sugar
  • 1 cup boiling water
  1. Heat tea in saucepan with water.
  2. When boiling, add orange oleo syrup and spices. Reduce heat and steep for 5 minutes.
  3. Strain tea into mug, add liquor and bitters and stir. Sweeten with raw sugar if desired. Garnish with orange peel and cinnamon stick.

Orange Oleo Syrup

  1. Place orange peel into plastic container.
  2. Add sugar and muddle. Let sit in warm environment 30 minutes.
  3. Add water and stir until sugar is dissolved.
  4. Strain, allow to cool, and store in refrigerator for up to one week.
  • from Bar Manager Jayce McConnell of Edmund's Oast, Charleston, SC

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