Ep 61: Ben’s Cry For Help with Heather Fink

Tea Thyme Soda1 oz Tea Thyme syrup*.5 oz lemon juice1.5 oz bourbonSeltzer, cold, as neededSprig of fresh thyme or lemon wedge, for garnish Fill a 12-ounce glass halfway with ice. Add the syrup, lemon juice, and bourbon. Top the rest of the glass off with seltzer and stir gently to combine. Garnish with a sprig of thyme or lemon wedge. *Tea Thyme syrup1 cup water1 cup plus 2 tablespoons sugar6 bags black tea (pref. Darjeeling)1 to 2 teaspoons dried thyme or a handful of fresh thyme sprigs (about 1/4 ounce)One 1/2 inch stick cinnamon, broken Combine water and sugar in a small saucepan. Bring to a boil over high heat, stirring occasionally. Boil for 30 to 60 seconds, until the sugar has dissolved. Remove from heat. Add in the tea bags to steep, thyme, and cinnamon, then cover. Allow to come to room temperature. Strain through a fine mesh strainer into a glass jar, squeezing tea bags to extract as much syrup as possible. Store in an airtight container in the refrigerator for up to two weeks. Luis Buñuel Dry Martini (via)2.5 oz dry gin.5 oz dry vermouth2 dashes Angostura bitters Fill a mixing glass with ice. Add the vermouth and bitters, give it a stir and then strain out the liquid. Add the gin, stir until very cold. Strain into a chilled cocktail glass. No garnish. Royal Bermuda Yachtclub2 oz Mount Gay Eclipse Amber Rum1 oz Lime Juice.5 oz Cointreau.5 oz velvet Falernum Shake w/ ice and strain into a chilled coupe.   Honeysuckle2 oz Flor de Cana extra-dry white rum.75 oz Lime Juice.75 oz Acacia Honey Syrup* Shake all the ingredients with ice, then strain into a coupe. Garnish with a lime wedge. *Acacia Honey SyrupIn a bottle or other container with a tight lid, combine 2 cups of acacia honey with 1 cup of warm water. Shake vigorously until honey is dissolved.