In this tasty creation known as a Bergamot Sour, on-staff Sommelier Emily Jo Larkin combines Rye, orange juice, fresh lemon juice and black tea simple syrup. This is a delicious and unexpected flavor profile for an early winter cocktail, and our favorite from the options we tested. Salud!
2 oz Rye whiskey
½ oz Earl Grey or Harney’s Paris tea simple syrup (recipe below)
¼ oz Fresh squeezed lemon juice
½ oz Fresh squeezed orange juice
Dash Orange bitters
Twist Orange peel
Method: Fill rocks glass with ice. Add all ingredients. Stir, top with a dash of orange bitters and an orange twist.
Earl Grey Simple Syrup
Combine 1 ¼ cup boiling water with 3 of your favorite Earl Grey tea bags. Any black tea with bergamot will work… we like Paris from Harney & Sons for this drink as well. Steep for 3 minutes prior to removing bags. Combine the tea with one cup sugar in a sauce pan. Bring to just under a boil. Allow to cool to room temperature. Transfer to a plastic squirt bottle or ball jar. Refrigerate.