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The Grand Bazaar

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Rye whiskey and lemon with sweet orgeat, balanced by the bitterness of Cynar, Angostura, a few drops of salt solution and pepper tincture, and lengthened with seltzer. Shaken and served in a coupe.

Method
Shaken
Glass
coupe
Difficulty
Hard
Flavor Profile
Bitter
Dry
Herbal
Sour

Ingredients

Servings:
1
Your bar: 0/8
Orgeat
30 ml
Pistachio, see note
Angostura Bitters
2 dash
Rye Whiskey
45 ml
Infused with Medjool dates, see note
Salt Solution
10 drops
10:1 solution
Pepper Tincture
10 drops
Pink peppercorn
Lemon Juice
23 ml
Seltzer Water
30 ml
Cynar 70
8 ml
🌱 Vegan🌾 Contains gluten

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Instructions

  1. Combine all ingredients excluding sparkling water in a cocktail shaker filled with ice cubes, then agitate vigorously.
  2. Strain this mixture into a narrow-mouthed serving vessel.
  3. Fill the drink to the brim with sparkling water and divide it equally between two small cups.
  4. Present the beverage alongside a portion of pistachio-flavored Turkish delight as an accompaniment.

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