Spirits Oriole's G&T Tisane Be the first to rate & review! At Chicago restaurant Oriole, this chilled tisane is called Wholesome. Purchase osmanthus flowers from amazon.com. By Julia Momose Julia Momose Earliest bartending experience: In Kyoto, Japan at a Turkish restaurant where I mastered glass washing and polishing. Favorite bar in the world (besides your own)? Ever since I first visited Chicago, Billy Sunday has been an oasis and place of inspiration for me. I crave the bar food, the cocktails are unique and beautifully balanced, the spirits are carefully selected and curated and the staff members are down to earth, talented, good people. Secret weapon behind the bar? Chopsticks. There is a single metal chopstick at each bar station for etching rosettes, swirls and hearts into the canvas of the egg white cocktail. I keep a bamboo chopstick in my hair to keep my hair out of my face so that I can focus on more important things. Then there are my Moribashi—Japanese plating chopsticks—for precise garnishing. A drink that everyone should learn how to make: Consider this: the old-fashioned. It is an exquisite balance of sugar, bitters, water and spirit. Bourbon, rye, mezcal, rum, shochu and other strong potions we call spirits can be the base of this drink. It is as much a style of cocktail as it is a classic beverage. To master the balance of a particular spirit with certain sugar, specific bitters and just the right amount of ice is one of the first steps towards learning to make better drinks. Food & Wine's Editorial Guidelines Published on March 6, 2019 Print Rate It Share Share Tweet Pin Email Photo: Victor Protasio Active Time: 20 mins Total Time: 8 hrs 20 mins Yield: 8 Ingredients 2 tablespoons juniper berries 2 tablespoons coriander seeds 1 tablespoon osmanthus flowers 2 teaspoons Szechuan peppercorns 1 1/2 teaspoon white peppercorns 1 teaspoon yellow mustard seeds 2 cups water 1/3 cup granulated sugar Club soda (preferably Fever-Tree) Bitter lemon soda (preferably Fever-Tree) Rosemary sprigs, edible owers, and lemon and lime peel twists, for garnish Directions Toast juniper berries, coriander seeds, osmanthus flowers, Szechuan pepper- corns, white peppercorns, and mustard seeds in a medium skillet over medium- low until fragrant, about 3 minutes. Let cool slightly. Transfer mixture to a mortar and pestle or spice grinder, and grind to a powder. Return spice mixture to skillet, and add 2 cups water. Bring to a boil over medium, and reduce heat to a simmer. Cook 10 minutes. Pour mixture through a fine wire-mesh strainer into a heatproof measuring cup. Discard solids. Whisk sugar into tisane tonic. Let cool slightly. Cover with plastic wrap, and chill overnight. To serve, fill a wine glass with ice, top with 1 1/2 ounces tisane tonic, a splash of club soda, and a splash of bitter lemon soda. Garnish with rosemary, edible flowers, and lemon and lime peel twists. Make Ahead Store tisane tonic in an airtight container in the refrigerator up to 1 week. Rate it Print