black rose

THIS COCKTAIL RECIPE WAS ORIGINALLY PUBLISHED IN TOR.COM  AND WAS INSPIRED BY HENRY JAMES' ​THE TURN OF THE SCREW

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• 2 oz oak barrel bourbon 
• 1 oz black rose hibiscus tea
• 0.5-1 oz simple syrup (see recipe below)
• 1 full dropper Bennett Bitters Exorcism bitters

Make a simple syrup, then set aside to cool. Meanwhile, prepare the tea, combining a heaping 1/2 tsp dried organic rose petals with 1 black tea teabag, or 1 tsp loose leaf, and a generous 1/4 tsp loose leaf hibiscus. Let steep until cool, then strain and discard solids. Add 1 oz of the tea to a mixing glass filled halfway with ice, along with the bourbon, syrup, and bitters. Stir until well-chilled, then strain into a rocks glass. Add fresh ice if desired.

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simple syrup

• 1 c sugar
• 1 c water

Mix the sugar and water in a small pot, then bring to a boil. Reduce heat and simmer for 5 minutes, stirring occasionally. Store in a glass bottle or jar. Keep refrigerated.​