Smoked Sassafras Whiskey Sour

• Produce

  • 1 Orange peel

• Condiments

  • 3/4 oz Lemon juice, fresh
  • 1 oz Sassafras simple syrup

• Baking & Spices

  • 1 Cinnamon stick
  • 2/3 cup Sassafras, fresh root
  • 2 1/4 cups Sugar

• Frozen

  • 1 Ice sphere or a few ice cubes.

• Beer, Wine & Liquor

  • 1 1/2 oz Bourbon whiskey

• Liquids

  • 2 cups Water

Found on confectionalism.com

Description

Ingredients

• ⅔ cup fresh sassafras root, washed and cut into ½ inch pieces (or ⅓ cup dried sassafras root
• 2¼ cups sugar
• 2 cups water
• .75 oz Fresh lemon juice
• 1 oz Sassafras Simple Syrup
• 1.5 oz bourbon whiskey
• 1 orange peel
• 1 cinnamon stick
• 1 Ice sphere or a few ice cubes.

Directions

• In a heavy bottomed saucepan, combine the sugar and water, stir, and bring to boil. Reduce the heat to a simmer, add the sassafras and cook for 30 minutes.
• Remove from heat and cover. Allow to sit and continue to steep for an additional 30 min.
• Strain the syrup through a fine-mesh sieve into a heat-proof bowl. Discard the sassafras. Allow to cool completely.
• Transfer to a sealable container or jar. Can be refrigerated for up to 3 weeks.
• Add the lemon juice, sassafras simple syrup, and whiskey to a shaker and fill with ice.
• Shake, and strain into a rocks glass filled with fresh ice or an ice sphere.
• Garnish with the orange peel and cinnamon stick. Light the cinnamon stick on fire, and blow out to allow it to smoke.