COCKTAIL RECIPE: GREEN TEA TODDY

By REBECA ARANGO
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It’s freezing today you guys. Someone said it felt like Chicago, which is something I never thought I would have to feel. Cafes aren’t even bringing their chairs outside, and I don’t know anyone with a fireplace.

Thankfully, 1886 head-bartender Greg Gertmenian has just the recipe to combat this ridiculously inclement weather.

If you’ve already peeped the latest issue of LA CANVAS, then you might remember Greg’s Hot Chai Posset, which would also get the job done. But if you’re a big fan of green tea, or just a whiskey-fiend, chances are you’ll like this one even better.  The idea came from one of Greg’s regulars, who told him about how patrons at Japanese bars typically prefer bottle service and often order a pitcher of cold green tea and a bottle of whiskey to mix to their liking.

Inspired, Greg set out to find the right ingredients to make his own hot version of the mix. The key was  to find equally subtle elements that wouldn’t overwhelm each other; green tea will get aggressive if it steeps for too long, and whiskey can be very pungent. Ultimately, he found that Yamazaki 12-year, a smooth Japanese single-malt, was delicate enough to allow fresh, loose green tea to have its moment while delivering just enough bite. Raw honey and a spritz of lemon peel round-out the experience for drink that’s both cozy and refreshing.

RECIPE

1 ¼ oz Yamazaki 12 (Melandrose.com)

½ oz Raw Honey

1 Heaping Tablespoon Loose Green Tea (Try Birdpick)

Lemon Peel

 

First, heat your glass by pouring in boiled water and allowing it to sit. Empty it after a few minutes; pour in the whiskey and honey. Place the loose green tea in a strainer over the glass and pour boiled water on top, then continue to steep for about thirty seconds. Bend a lemon peel over the glass and coat the rim to infuse the oils. Leave as a garnish.

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