Platform 9¾

presented by Shannon Dunbar-Wilson

Ingredients:

  • 1.5 oz Vitae Spirits Golden Rum
  • 1 oz Blackberry Liqueur (e.g. Chambord)
  • 0.25 oz Triple Sec (e.g. Cointreau)
  • 0.5 oz cold brew coffee
  • 0.5 oz pineapple juice
  • 0.75 oz Lapsang Souchong tea and sea salt syrup*
  • 2 dashes chocolate bitters
  • 2-3 (atomized) spritzes Italian sweet vermouth

Preparation:

Combine all ingredients in a cocktail shaker with ice and shake vigorously for 15 seconds. Strain into a chilled Nick & Nora glass, garnish with dried ground sumac and dried edible flowers, and enjoy.

*Recommend using unsweetened dark roast or espresso blend cold brew

**Lapsang Souchong Tea and Sea Salt Syrup

  • 1 cup sugar cane
  • 1 cup water
  • 2 Lapsang Souchong tea bags

Bring water to a boil in a small saucepan, then remove from the heat and add tea bags. Let steep for 15 minutes. Remove the tea bags from the saucepan, then return to heat, bring to a simmer, and add the sugar, stirring until dissolved. Once incorporated, remove from heat and let stand at room temperature until cool, about 1 hour before bottling and refrigerating. Use within 2 weeks.

Platform 9¾