Rye Spiked Cinnamon Tea (Su Jung Kwa)
“Su jung kwa is a traditional Korean tea made from cinnamon, ginger, spices, sweet dried dates, and pine nuts that’s commonly served as an after-dinner drink or dessert. Chef Hooni Kim (New York Restaraunteur) serves a chilled cocktail version”
Rye Spiked Cinnamon Tea (Su Jung Kwa)
From Saveur
For the Su Jung Kwa Tea
(makes enough for about 4 cocktails)
1⁄4 lb. fresh ginger, peeled and cut into ½" pieces
1⁄4 lb. cinnamon sticks
2 dried dates
1⁄4 cup sugar
1⁄4 tbsp. pine nuts
For the Cocktail
(1 cocktail)
1 1⁄2 oz. rye whiskey
3 oz. su jung kwa tea
1⁄4 oz. lemon juice
2 dashes Angostura bitters
Orange twist, for garnish (optional)
Make the tea: In a 4-qt. pot, combine ginger, cinnamon, and jujubes with 3 cups water; bring to a boil. Lower heat and simmer for 20 minutes. Remove from heat and stir in sugar until dissolved. Let steep for 2 hours; add pine nuts and refrigerate until ready to use.
Make the cocktail: Fill cocktail shaker with ice and add all ingredients; cover and shake vigorously for 10 seconds. Strain into a rocks glass filled with ice. Garnish with an orange twist, if you like.
**Fair warning this cocktail has a very intense flavor. I think I might try diluting it further for future iterations, perhaps with a little soda water or just more water when making the tea. But I love ginger and cinnamon so it was delicious in my book.