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Dr. Stormy

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Ingredients

  • 2 ounce lapsang souchong tea-infused cognac
  • 2 ounce homemade ginger beer
  • 1/2 ounce lemon juice
  • 1/2 ounce simple syrup
  • 1 ounce piece candied ginger
Lapsang souchong tea-infused cognac
  • 2 ounce lapsang souchong tea-infused cognac
  • 2 ounce homemade ginger beer
  • 1/2 ounce lemon juice
  • 1/2 ounce simple syrup
  • 1 ounce piece candied ginger
  • 1 liter cognac
  • 3 liter lapsang souchong tea bag
Ginger beer
  • 2 ounce lapsang souchong tea-infused cognac
  • 2 ounce homemade ginger beer
  • 1/2 ounce lemon juice
  • 1/2 ounce simple syrup
  • 1 ounce piece candied ginger
  • 1 liter cognac
  • 3 liter lapsang souchong tea bag
  • 10 1/2 pound ginger root, peeled and roughly chopped
  • 4 pound limes
  • 3/4 cup light brown sugar
Simple syrup
  • 2 ounce lapsang souchong tea-infused cognac
  • 2 ounce homemade ginger beer
  • 1/2 ounce lemon juice
  • 1/2 ounce simple syrup
  • 1 ounce piece candied ginger
  • 1 liter cognac
  • 3 liter lapsang souchong tea bag
  • 10 1/2 pound ginger root, peeled and roughly chopped
  • 4 pound limes
  • 3/4 cup light brown sugar
  • 2 cup water
  • 2 cup rounded cups of white sugar
  • 8 cup cinnamon sticks

Preparation

Baking Directions:

Lapsang souchong tea-infused cognac: Steep 3 lapsang souchong tea bags in 1 liter of cognac, covered, for 4 hours at room temperature.

Strain the cognac back into its original bottle, and store, sealed, at room temperature.

Ginger beer: In a large pot, bring 2 gallons of water to a boil, then remove from flame.

While the water is heating, pulse ginger with a few drops of hot water in a food processor until minced, and add to the boiled water.

With a spoon, remove the lime flesh and juice, and drop it into the water along with the ginger peels.

Add sugar, stir until dissolved, and let steep, covered, for 1 hour.

Strain through a fine chinois or cheesecloth, pour into nonplastic containers, let cool, then refrigerate.

Can be kept refrigerated for a few weeks, but is best fresh; the ginger flavor diminishes over time.

When ready to serve, pour into a soda siphon.

Simple syrup: Bring to a boil 500 grams (2 cups) of water with 500 grams (2 rounded cups) of white sugar, 8 cinnamon sticks, 8 cloves, and half a ground nutmeg.

Let steep in the refrigerator for a day, then strain mixture into a clean, sealed container.

Can be kept refrigerated for up to 3 weeks.

In a shaker, combine cognac, lemon juice, and simple syrup with ice.

Shake and strain into an ice-filled glass.

Add ginger beer using a soda siphon, and garnish with piece of candied ginger.

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