1 1/2 oz rye whiskey (Wild Turkey 101)
1/4 oz rich demerara syrup (2:1)
1/4 oz lime juice
4-5 oz porter or stout
nutmeg, for garnish
Pour the whiskey, lime juice, and demerara syrup into a collins glass and stir to combine. Add ice and top with the beer. Stir gently and garnish with freshly grated nutmeg.
Recipe by Jordan Felix for the Multnomah Whiskey Library. Photo by Paul Willenberg. More details here.
500 ml green tea, preferably Dilmah
100 g palm sugar
7 oz lemon juice
6 oz gin, preferably Damrak
3 oz coconut arrack, preferably White Lion
Brew the tea and then pour it hot into a punch bowl with the palm sugar. Using a muddler, crush the sugar and stir until dissolved. Add the remaining ingredients, grate nutmeg and cinnamon atop the punch, and slip in an ice block or ladle into ice-filled punch glasses.