Joseph Jordan with Crawford and Son uses a house-made Oolong tea syrup in this cozy cocktail.
Photography by Jessica Crawford
“I’m a huge fan of working tea into cocktails in many ways and we work closely with an awesome local shop, Tin Roof Teas,” says Jordan Joseph with Crawford & Son. They have a great staff with tea done right and the owner introduced me to the Chinese Milky Oolong Tea years ago – I’ve been hooked ever since. This tea is packed with a ton of tropical fruits and a creamy backbone which we try and highlight by creating a syrup that ends up being the work horse in this particular cocktail. For the Bingo Kid, they slowly cook down the oolong Jordan says, “we pair this with Rye and Irish whiskey to add a lot of spice and malty notes, along with some passion fruit which also helps highlights the tropical notes in the tea. The goal was a drink that can get along with the seasonal food on the menu and offer a new flavor experience, and the Bingo Kid is a dangerous one.”
1.5 oz. Bourbon
.5 oz. Calvados
1 oz. Cinnamon infused Tin Roof Tea Oolong Syrup*
.5 oz. Passion Fruit
.75 oz. Lemon
1 Egg White
dash of Angostura Bitters
1 Cinnamon Sticks
To make the Tin Roof Tea Ooolong Syrup: Start by adding one cup of granulated sugar and one cup of oat milk to small sauce pan. Add in a half cup of Chinese milky oolong tea, 2 cinnamon sticks, and 2 teaspoons of sea salt. Let this cook gently for about 20-30 minutes over medium heat being sure to not let the mixture boil, instead gently simmer, by letting the tea infuse extra slowly. Finish by fine straining off the tea and cinnamon sticks. Start with your egg white and dry shake. Add all ingredients with a light amount of ice to shake until all ingredients are combined and chilled. Strain with a fine strainer over large ice cube in a rocks glass. Use a microplane to grate cinnamon stick over drink.