Copper Flip

Copper Flip

An oolong-infused bourbon adds refreshing astringency to an otherwise dense autumnal classic.  J.T. Copper's Leaves of Red syrup brings a cardamom-incense quality to the glass, while Cocchi's Storico adds a backdrop of spice.  



  1. Combine the oolong-infused bourbon, J.T. Copper syrup, vermouth, oloroso, lemon juice, and egg in a shaker without ice.  Dry shake for 30 seconds.  
  2. Add ice to the shaker and shake for another 30 seconds.  Double strain into a Nick and Nora glass and grate a little nutmeg over the top.

For the oolong-infused bourbon:  Combine 2 oz bourbon with 1 tsp oolong tea in a mason jar.  Seal and allow to steep for at least an hour.  Strain, discarding the leaves.  

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