Black Belt Recipe
Make Black Belt Recipe in just 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Cocktail
Black Tea Syrup (makes ~6 oz)
Method
Black Tea Syrup
Steep tea
Bring 3 oz (90 ml) water to near boiling. Add the black tea bag or loose-leaf tea and steep for 3–5 minutes until strong and aromatic. Remove tea and discard leaves/bag.
Make syrup
While tea is hot, add 3 oz (90 g) granulated sugar and stir until fully dissolved. Let the syrup cool to room temperature. Transfer to a sealed container and refrigerate — syrup keeps 7–10 days.
Cocktail
Prepare glass
Chill a rocks glass by filling it with ice water, or place in freezer for a few minutes.
Mix
Add 2 oz Japanese whisky, 0.5 oz Averna, 0.25 oz dry sherry, 0.5 oz black tea syrup, and 2 dashes Angostura bitters to a mixing glass filled with plenty of ice.
Stir
Stir the mixture briskly for 20–30 seconds (about 20–30 revolutions) until well chilled and slightly diluted — target temperature around 2–4°C (36–39°F).
Serve
Dump ice/water from the chilled rocks glass and add a large ice cube or a few clear cubes. Strain the stirred cocktail into the glass over the ice.
Garnish
Express an orange peel over the drink to release oils, rub the peel around the glass rim, then drop the peel into the drink as garnish.