Liquid Streets Recipe

Combine 1 cup water and 1 cup sugar in a small saucepan over medium heat. Stir until the sugar fully dissolves and the mixture just begins to simmer (do not boil vigorously).

Remove the saucepan from heat. Add the jasmine tea (2 tsp loose leaves or 2 tea bags) to the hot syrup and steep for 6–8 minutes for a pronounced floral note but not overly bitter.

Strain the syrup through a fine mesh sieve (or remove tea bags). If using, stir in 2 drops of orange blossom water for extra lift. Let cool to room temperature, then transfer to a bottle and refrigerate. Syrup will keep 10–14 days.

Prepare and measure

Chill a coupe or Nick & Nora glass by filling it with ice water while you build the cocktail. Measure out all spirits and ingredients so the pour is smooth.

Discard the ice water from the chilled serving glass and set the glass aside.

In a cocktail shaker, add 1 oz Black Cashmere Coffee Liqueur, 0.75 oz whiskey, 0.5 oz Green Chartreuse, 0.5 oz sherry-cask sake, 0.5 oz Petite Phom rum, 0.75 oz jasmine tea syrup, 0.5 oz fresh lime juice, and 2 dashes lemongrass bitters.

Fill the shaker about two-thirds full with fresh ice. Cap the shaker and shake vigorously for 12–16 seconds until the shaker is well-chilled and slightly frosted. The vigorous shake helps marry the viscous coffee liqueur and syrup with the other spirits.

Double-strain the cocktail into the chilled coupe or Nick & Nora glass using a Hawthorne strainer and a fine mesh strainer to catch any small ice chips and botanical solids.

Garnish with a gently slapped lemongrass stalk (to release aroma) or a lime twist expressed over the drink. Optionally, lay the lemongrass across the rim for presentation. Serve immediately.

Tasting notes and adjustments: the drink is layered — coffee sweetness up front, herbaceous chartreuse midpalate, umami from the sherry-cask sake and bright citrus from lime; if it tastes too sweet, reduce jasmine syrup by 0.25 oz; if too spirit-forward, add 0.25 oz more syrup or 1–2 drops water and re-taste.