Su Jung Kwa (Rye-Spiked Cinnamon Tea)

• 1/4 lb ginger, fresh peeled and cut into 1/2-inch pieces
• For the Su Jung Kwa Tea
• 1/4 lb cinnamon stick
• 2 dried dates (or jujubes)
• 1/4 cup sugar
• 1/4 tablespoon pine nuts
• For the Cocktail
• 1 1/2 ounces rye whiskey
• 3 ounces su jung kwa tea
• 1/4 ounce lemon juice
• 2 dashes Angostura bitters
• orange twist, for garnish (optional)

1. Make the tea:
2. In a 4-qt. pot, combine ginger, cinnamon, and jujubes with 3 cups water; bring to a boil. Lower heat and simmer for 20 minutes.
3. Remove from heat and stir in sugar until dissolved. Let steep for 2 hours; add pine nuts and refrigerate until ready to use.
4. Make the cocktail:
5. Fill cocktail shaker with ice and add all ingredients; cover and shake vigorously for 10 seconds. Strain into a rocks glass filled with ice.
6. Garnish with an orange twist, if you like.

ginger, kwa tea, cinnamon stick, dates, sugar, nuts, rye whiskey, jung kwa tea, lemon juice, bitters, orange twist

Taken from www.food.com/recipe/su-jung-kwa-rye-spiked-cinnamon-tea-538997 (may not work)