Simple recipes for 14 festive drinks from award-winning bartenders and spirits professionals around the world—and one potent potable from Bryan Cranston.
1 whole egg Toasted coconut and black tea syrup
: In a bowl, combine 300 grams of superfine sugar and 10 oz. water, whisking until the sugar is dissolved. Add 100 grams unsweetened coconut flakes and 1 tbsp. black breakfast tea to a dry saucepan over low heat. Stir until coconut is golden brown. Add the coconut and tea mixture to the sugar water. Cover and infuse for 30 minutes. Strain the liquid into a sanitized bottle, label with the date, and store in the refrigerator for up to 10 days.
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