Palm to Palm
Contributed by Adam Fournier
ingredients
1.5 oz Elijah Craig Straight Rye Whiskey
.5 oz Manzanilla sherry
.25 oz Jasmine Pearl Syrup1
3 dashes Scrappy’s Black Lemon Bitters
Granish: Lemon Peel
method
Add all of the ingredients to a mixing glass and fill with ice. Stir, and strain into a rocks glass over one large ice cube. Express a lemon peel over the drink and drop it into the glass.
1. Jasmine Pearl Syrup: 20g Art of Tea’s jasmine pearl green tea, 500g hot filtered water, and 500g sugar. Add the tea and hot water to a food safe container and let steep for 15 minutes. Fine strain the mixture into a clean bowl. Add the sugar and whisk until it’s fully incorporated. Transfer to a clean glass container. Store in the refrigerator for up to three weeks.
