recipe 
yields
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
Peel of 2 navel oranges
1½ cup raw sugar
1 cup boiling water
Toddy
Orange Oleo Syrup
steps
- Heat tea in saucepan with water.
- When boiling, add orange oleo syrup and spices. Reduce heat and steep for 5 minutes.
- 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
- Place orange peel into plastic container.
- Add sugar and muddle. Let sit in warm environment 30 minutes.
- Add water and stir until sugar is dissolved.
- Strain, allow to cool, and store in refrigerator for up to one week.
Date Published: 03.13.15
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- from Bar Manager Jayce McConnell of Edmund's Oast, Charleston, SC
