The Cajun Elixir
This cocktail was quite a challenge for bartender George Van Wormer of The Columns hotel in New Orleans. Served hot, the spice and strength of rye whiskey and Tabasco are balanced with syrupy honey and sweet Disaronno in this perfect winter toddy.
1 1/2 oz. Disaronno
1/2 oz. Sazerac Rye Whiskey
2 oz. hot black tea steeped with fresh mint
5 Dashes of angostura bitters
4 drops of Tabasco
3/4 oz. honey
- The key to this cocktail is to steep standard black tea with a 5 fresh mint leaves and 3/4 ounces of honey. Let this concoction sit.
- in the meantime, mix the Disaronno, Sazerac Rye, angostura bitters, and Tabasco in a separate glass.
- After the tea has sufficiently steeped (~8 minutes), remove the tea bag and mint leaves. This is crucial to insure that the tea remains subtle and the mint does not turn.
- Then, add 2 ounces of the tea to the Disaronno concoction and garnish it with a mint sprig.