Drink Recipe of the Month

April

Cigar Box

by Justin Lavenue from Roosevelt Room in Austin, TX

  • 2 oz Del Maguey Vida
  • Scant .5 oz Lapsang Souchong syrup
  • 3 dashes Scrappy’s Lavender bitters
  • 3 dashes Tobacco bitters

Build in an Old fashioned glass, Stir well over a large ice cube, Place on a glass Ash tray, Garnish with a flamed 6” Cinnamon stick placed next to the glass in the Ashtray.

Lapsang Souchong sryup (1:1)

Steep 8 oz (by volume) of Lapsang Souchong Tea in 32 oz of simmering water for 10 minutes, stirring gently every 2 minutes. Strain tea off of the liquid through a fine strainer.Measure the remaining tea, then add an equal volume of sugar. Stir well to dissolve all of the sugar, then bottle.Keep refrigerated in between uses.

Tobacco Bitters

Break apart 8 oz (by volume) of Tobacco leaves and macerate in 1L of  Vodka for 1 hour, shaking vigorously every 10 minutes. Strain off the Tobacco leaves and bottle.
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