BUENA VISTA

BRONSON

JAMAICA CASCARA ICED TEA

Chill a coupe or Nick & Nora glass (or rocks glass if preferred) by filling it with ice water while you prepare the drink.

Prep

In a cocktail shaker, add 2 oz reposado tequila, 0.75 oz freshly squeezed lime juice, 0.5 oz orange liqueur, 0.25 oz fresh orange juice, 0.25 oz agave syrup, and 2 dashes Angostura bitters.

Combine ingredients

Fill the shaker with ice (about 6 cubes), secure the lid, and shake vigorously for 12–15 seconds until the shaker is very cold and well-chilled.

Shake

Discard the ice water from the chilled glass and briefly wipe it dry with a towel or let it air chill for a moment.

Prepare glass

Double-strain the cocktail into the chilled glass using a Hawthorne strainer and a fine mesh strainer to remove small ice shards and any pulp. If you prefer the drink on the rocks, fill a rocks glass with fresh large ice and pour the cocktail over it.

Double strain & serve

Express the oil from an orange twist over the surface of the cocktail by holding the twist over the glass and giving it a quick twist to release the oils, then rim the glass with the peel and drop it into the drink.

Float a lime wheel on the surface or perch it on the rim as a second visual element.

reposado tequila

freshly squeezed lime juice

orange liqueur (Cointreau or triple sec)

agave syrup (1:1 simple agave)

fresh orange juice

Angostura bitters

ice (for shaking)

lime wheel

orange twist

If serving on the rocks, add a large ice cube to a rocks glass. If serving up, chill a coupe or cocktail glass by filling with ice water while you mix.

In a large mixing glass, add 2 oz rye whiskey, 0.75 oz sweet vermouth, 0.5 oz Campari, 0.25 oz maraschino liqueur, and 2 dashes Angostura bitters.

Fill the mixing glass with plenty of fresh ice and stir briskly but smoothly for 20–30 seconds (about 20–30 full revolutions) until the mixture is well chilled and properly diluted — the glass should become lightly frosted.

Add ice and stir

Discard the ice water from the chilled serving glass if you used one. Using a strainer, pour the chilled cocktail into the prepared rocks glass over the large ice cube, or double-strain into the chilled coupe if serving up.

Strain and serve

Express the oils of an orange twist over the drink by holding the twist over the cocktail and giving it a tight fold, then run the peel around the rim and drop it into the glass as a garnish.

Garnish

Present immediately. Tasting notes: balanced bitter-sweet with a cherry-almond maraschino lift and warming whiskey backbone.

Serve

If you prefer a slightly sweeter version, increase sweet vermouth to 1 oz. For a brighter bitter edge, increase Campari to 0.75 oz. Chill glassware ahead for best results. Use a large clear ice cube to slow dilution when serving on the rocks.

rye whiskey (or bourbon)

sweet vermouth

Campari

maraschino liqueur (Luxardo preferred)

ice (for mixing and serving)

orange twist (garnish)

large mixing glass or pint glass

bar spoon

jigger

strainer (Hawthorne or julep)

rocks glass (or chilled coupe)

Combine 1 cup dried cascara, 4 cups water, 4 whole cloves, 1 cinnamon stick, and 1 tablespoon sliced fresh ginger in a medium saucepan.

Simmer the cascara

Bring the mixture to a gentle simmer over medium heat, then reduce to low and simmer uncovered for 12–15 minutes. The liquid should darken and take on a fruity, tea-like aroma.

Turn off the heat and let the tea steep for an additional 10 minutes to extract more flavor from the cascara and spices.

Strain the concentrate through a fine-mesh sieve or cheesecloth into a heatproof pitcher, pressing on solids to extract as much liquid as possible. Discard solids.

While the concentrate is still warm, stir in 1 tablespoon turbinado (or demerara) sugar until dissolved. If you prefer additional sweetness or a different flavor profile, stir in 1 teaspoon honey or agave now.

Add 2 tablespoons fresh lime juice to the warm concentrate and taste; adjust acidity by adding up to another teaspoon if desired. Allow the concentrate to cool to room temperature (about 20–30 minutes) or speed cooling in an ice bath.

Fill a large pitcher or individual glasses with ice (use about 4 cups ice for 4 servings). Pour the cooled cascara concentrate over the ice, using roughly 1 cup of concentrate per glass (about 4 cups concentrate yielded; if you prefer weaker tea, dilute more).

Top each glass with cold water or sparkling water to taste (roughly 3 cups total for 4 servings) and gently stir to combine. Adjust sweetness or lime by adding small amounts of reserved sugar, honey, or lime juice if needed.

Garnish with lime wheels or wedges and a mint sprig if desired. Serve immediately over ice.

Leftover concentrate can be refrigerated in a sealed container for up to 5 days. Dilute with cold water or sparkling water when serving.

Buena Vista

Bronson

Jamaica Cascara Iced Tea