Su Jung Kwa (Rye-Spiked Cinnamon Tea) - cooking recipe

Ingredients

1/4 lb ginger, fresh peeled and cut into 1/2-inch pieces
For the Su Jung Kwa Tea
1/4 lb cinnamon stick
2 dried dates (or jujubes)
1/4 cup sugar
1/4 tablespoon pine nuts
For the Cocktail
1 1/2 ounces rye whiskey
3 ounces su jung kwa tea
1/4 ounce lemon juice
2 dashes Angostura bitters
orange twist, for garnish (optional)

Preparation

Make the tea:
In a 4-qt. pot, combine ginger, cinnamon, and jujubes with 3 cups water; bring to a boil. Lower heat and simmer for 20 minutes.
Remove from heat and stir in sugar until dissolved. Let steep for 2 hours; add pine nuts and refrigerate until ready to use.
Make the cocktail:
Fill cocktail shaker with ice and add all ingredients; cover and shake vigorously for 10 seconds. Strain into a rocks glass filled with ice.
Garnish with an orange twist, if you like.