Cocktail Recipe

• 2 oz (60 ml) James Pepper Rye Whiskey
• 1/2 oz (7.5 ml) Tahitian Vanilla Rooibos Tea Reduction
• Juice of 1/2 fresh lemon (2 Tbsp)
• 1/2 oz (7.5 ml) Benedictine
• 3-4 oz (90-120 ml) Ginger beer

Please note that these ratios are just an estimate, and you may need to adjust them to your personal taste preferences. Some people prefer a stronger or weaker ginger beer presence.

Here’s how the ingredients work together:

• The James Pepper Rye Whiskey provides a spicy and complex base for the cocktail.
• The Tahitian Vanilla Rooibos Tea Reduction adds a sweet, tea-infused flavor with a hint of vanilla, which complements the rye nicely.
• Fresh lemon juice contributes acidity and brightness to balance out the sweetness from the tea reduction.
• Benedictine, an herbal liqueur, adds depth and warmth to the cocktail. It might also help to bring out some of the spices in the rye.
• Ginger beer is used as a mixer, adding a spicy kick and carbonation to the drink.

Tahitian Vanilla Rooibos Tea Reduction

Ingredients:

• 4 strong tea bags (Tahitian Rooibos tea)
• 2 cups of water
• 1 cup of granulated sugar
• 1/2 teaspoon Tahitian vanilla extract

Instructions:

Steeping and Infusing Tea with Vanilla

1. In a medium saucepan, bring the 2 cups of water to a boil over high heat.
2. Add the 4 tea bags and stir to combine. Turn off the heat and let it steep for 5-10 minutes, or until the desired strength of flavor is reached.
3. Remove the tea bags from the liquid when complete with steeping
4. While the tea is still hot, add the Tahitian vanilla extract and whisk until well combined.

Reducing the Tea

2. Add 1 cup of granulated sugar to the brewed tea and whisk until dissolved, creating a simple syrup.
3. Return the saucepan to medium heat and bring the mixture to a boil over medium-high heat, stirring occasionally.
4. Once boiling, reduce the heat to medium-low and simmer for about 10-15 minutes until reduced by half, or until the reduction thickens slightly and turns a deep amber color.

Strain and Serve

1. Remove the saucepan from the heat and move the Tahitian Vanilla Rooibos Tea reduction into a clean glass jar.
2. Allow the reduction to cool, then store it in an airtight container in the refrigerator for up to 2 weeks.