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
- 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
- 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 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.