- 5 oz Apple Cider (Baugher's)
- 1 1/2 oz Spiced Black Tea Syrup (see below)
- Lemon Wedge
- Apple Slices
Place ice cubes in a clean and Collins glass.
Jigger in the Apple Cider and then the Syrup.
Stir to combine and garnish with an apple slice and lemon wedge.
BLACK TEA SYRUP
- 400g – Water
- 200g – Granulated Sugar
- 8g – Cinnamon Sticks
- 6g – Allspice
- 6g – Coriander
- 2g – Clove
- 8g – Black Pepper
- 4g – Star Anise
- 5 Lipton Tea Bags
Be sure to set your scale to grams.
Put the sauce pan on the induction burner or stove and put the water into the sauce pan. Bring it up to a low heat. Do not let it boil.
Slowly, very slowly, stir in the sugar, stirring constantly. Be sure to not let sugar sit on the bottom of the pan for any longer then it takes for it to dissolve. IMPORTANT: Watch your pan temp. Reduce your heat to insure it doesn’t get too hot. Only when the sugar from the previous pour is dissolved should you add a little more.
Once the sugar is completely dissolved add in the tea bags and toasted spices.
Remove the pan from the heat and allow everything steep for 30 minutes.
Strain off solids. Bottle & store refrigerated for 5 days.