Sweater weather is a perfect time to gather with friends to share food and drink. A cozy
gathering place, Traveling Mercies is an intimate neighborhood oyster and cocktail bar
located in Aurora’s Stanley Marketplace. The moniker, Traveling Mercies, is commonly
heard in the Southern United States. The term is used to wish travelers a safe journey
and sound return.
Zachary King, bar manager at Traveling Mercies, shares his recipe for an ideal fall
cocktail to make and serve at home. This libation pairs perfectly with oysters or a savory
appetizer.
MISIRLOU
Single Serving
Ingredients:
1 oz. Batavia Arrack Van Oosten
1 oz. Leopold’s Navy Strength Gin
½ oz. Angostura Bitters
¼ oz. Clement Mahina Coconut
1 oz. Blood Orange Juice
¾ oz. Lemon Juice
1 ½ oz. Milk (to wash)
½ oz. Afghan Tea Syrup
o ½ cup sugar
o ¼ cup water
o 3-4 green cardamom pods
o 1 tsp. loose Oolong tea
o 1/8 tsp. salt
Preparation:
Prepare the Afghan Tea Syrup by combining the sugar and water in a small
saucepan.
Lightly crush the cardamom pods and add to mixture
Add the Oolong tea and salt to the pan
Bring the mixture to a gentle simmer over medium heat stirring occasionally
Simmer for 10-15 minutes
Once the syrup has thickened slightly and the flavors have melded, strain out the
tea leaves and cardamom pods. Let syrup cool before using.
Instructions:
Combine the cocktail ingredients, including cool Afghan Tea Syrup. In a separate
vessel, pour the cocktail over the milk. Let it rest for 30 minutes at room temperature.
Into a fresh vessel, steadily pour the cocktail/milk mixture through two coffee filters fitted
into a mesh container. (The milk curds will create a dense layer of filtration against the
coffee filters retaining all solids.) Repeat filtering step again. The strained cocktail liquid
should now be completely clear.
Serve:
Pour cocktail into a double Old-Fashioned glass over a large, clear ice cube. No garnish
is required.