JACK LINK’S TRAILSIDE SYRUP

1. Combine chopped Jack Link’s Hickory Smoked Beef Jerky and black tea with measured water in a pot on medium-high heat. Bring to a boil, lower heat to low until just barely simmering and let sit for 15 minutes.
2. Remove from heat, finely strain out the liquid and add sugar.
3. Let cool, and store in fridge for up to 1 month.

BLACK SALT AND JACK LINK’S HICKORY SMOKED JERKY RIM

1. Combine chopped Jack Link’s Hickory Smoked Beef Jerky and black salt together in a blender and blitz until well combined.
2. Store in an airtight container until ready to use.

COCKTAIL

1. Combine in a shaker tin: 2 oz Johnnie Walker Black, 0.5 oz Ginger Liqueur, 1 oz Fresh Squeezed Lemon Juice, 1 oz Jack Link’s Trailside Syrup, 3 dashes Angostura Bitters.
2. Add ice, and shake until chilled and diluted.
3. Fine strain into a rocks glass that’s been rimmed with Black salt and Jack Link’s Hickory Smoked Jerky Rim.
4. Add ice, and serve alongside Jack Link’s Hickory Smoked Beef Jerky.