Wormwood + Marshmallow Root Tea
The very kind folks at Standard Wormwood Distillery recently sent me some of their rye to experiment with and I’ve been having a lot of fun working with its unusual wormwood flavor. After reading up on wormwood and its uses throughout history, I decided to create a tasty medicinally-inspired cocktail.
Wormwood is known to help aid in digestion and neutralize excess acid, so I’ve paired the Standard Wormwood Rye with a favorite stomach soothing herb, marshmallow root. Marshmallow root produces a tummy-coating mucilage when made into a tea, which can gently relieve discomforts like heartburn of indigestion. I haven’t tested this as a ‘hair of the dog’ sort of cocktail, but I have a feeling this could be a great recipe for that purpose.
Standard Wormwood Rye has a unique, bitter and spicy flavor, with a hint of toasted caramely sweetness. To compliment these flavors, I’ve added astringent black tea and sweet and earthy marshmallow root and vanilla syrup. I’ve garnished with a piece of homemade caramel bubble glass to enhance the rye’s toasty butterscotch and toffee notes.
- 2 oz Standard Distillery Wormwood Rye
- 2 oz black tea, room temp or pre-chilled
- .25 - .50 oz vanilla marshmallow root syrup*
- 3 dashes Peychaud’s bitters
Stir all ingredients with ice to chill. Strain into a rocks glass filled with ice or one large cube. Garnish with caramel bubble glass.**
*Vanilla Marshmallow Root Syrup
- 100g sugar
- 100 ml water
- 1/2 cup dried marshmallow root
- 3 vanilla beans
Add all ingredients to a saucepan. Simmer until sugar is dissolved and syrup has thickened. Remove from heat, let cool, strain. This syrup thickens considerably from the marshmallow root so a little goes a long way. I recommend starting with a 1/4 oz and adding more if a sweeter tea is desired.
**Caramel Bubble Glass
To make these fun decorations, all you really need is need glucose syrup, which can be purchased from grocery stores or online.
Pre-heat your oven to 300 degrees F (150 degrees C) and spread rounds of the syrup onto a metal baking sheet lined with a silicone mat, such as a Silpat. Place into the oven, preferably on the middle rack, and cook for about one hour. When done, the rounds will have a bubbly golden brown appearance. Remove from oven and allow to cool. They are fairly delicate, so be careful transferring them from baking sheet to your cocktail! Store any leftovers away from moisture in an airtight container.