Ingredients
| 2 oz | Johnnie Walker Black (or similar) |
| 0.5 oz | Ginger Liqueur |
| 1 oz | Fresh Lemon Juice |
| 1 oz | Jack LInk’s Trailside Syrup* |
| 3 Dashes | Angostura Aromatic Bitters |
| Rim | Black Salt & Hickory Smoked Jerky** |
| ¼ Cup | Hickory Smoked Jack Link’s Jerky, finely chopped |
| 2 tbsp | Loose Leaf Smoked Black Tea |
| 4 Cups | Water |
| 4 Cups | White Sugar |
| ¼ Cup | Hickory Smoked Jack Link’s Jerky, finely chopped |
| ¼ Cup | Black Salt |
Instructions
JACK LINK’S TRAILSIDE SYRUP
- 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 and lower heat to low until just barely simmering and let sit for 15 minutes.
- Remove from heat, fine strain out the liquid and add sugar.
- Let cool, and store in fridge for up to 1 month.
BLACK SALT AND JACK LINK’S HICKORY SMOKED JERKY RIM
- Combine chopped Jack Link’s Hickory Smoked Beef Jerky and black salt together in a blender and blitz until well combined.
- Store in an airtight container until ready to use.
COCKTAIL
- 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.
- Add ice, and shake until chilled and diluted.
- Fine strain into a rocks glass that’s been rimmed with Black salt and Jack Link’s Hickory Smoked Jerky Rim.
- Add ice, and serve alongside Jack Link’s Hickory Smoked Beef Jerky.
