[Recipe] Leaf of Shan by San Sandar Soe (Mie) from Bangkok

Mie of Bangkok's The Parlour makes a Manhattan riff as a canvas for the Leaf of Shan.

In her hometown of Kalaw, nestled in the cool hills of Shan State, tea is more than just a drink – it’s the heart of hospitality. If you visit any home or tea shop in Kalaw, a warm pot of tea is always waiting for you. Their most cherished tradition is sipping Sticky Rice Tea while nibbling on jaggery (traditional palm sugar).

This cocktail infuses rye whiskey with the same sticky rice tea leaves, balanced with jaggery syrup to bring that authentic Shan flavor to the glass.

Ingredients:

50ml Sticky rice tea leaves-infused rye whiskey*

15ml Sweet Vermouth

3ml Jaggery syrup

2 dashes Angostura bitters

1 drop saline solution

Make the Sticky Rice Tea Leaf-Infused Rye Whiskey:

500ml Rye whiskey (slightly spicier rye is recommended)

10g Sticky rice tea leaves

Add tea leaves into rye whiskey, infuse at room temperature for 2-4 hours, tasting every 30-45 minutes. Fine strain and filter until clear.

Method:

Add all ingredients into a mixing glass, stir with ice, and strain into a rock glass over a large clear ice cube. Garnish with sticky rice tea leaves.