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Beware: This winter cocktail recipe from Vie 'makes wide turns'

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The 'makes wide turns' cocktail at Vie in Western Spring, Ill., was created by beverage director Bill Anderson to complement the winter menu by James Beard Award-nominated chef Paul Virant.

20 must-have winter cocktails: not a hot toddy in sight

Ingredients

For the vanilla earl gray tea syrup:

  • 1 ½ c water
  • 1 packet earl gray tea
  • 1 vanilla bean, split in half
  • 1 ½ c granulated white sugar

For the cocktail:

  • 1 ½ oz Bulleit rye
  • ¾ oz Bols Genever
  • ½ oz Aperol
  • ½ oz vanilla earl gray tea syrup
  • Dash of Fee Brothers Old Fashioned aromatic bitters
  • 1 piece orange peel, for garnish

Directions

For the vanilla earl gray tea syrup:

1. In a medium-sized pot, bring the water to a boil over high heat. Add the tea packet and vanilla bean and steep for about 5 minutes.

2. Remove the tea packet and vanilla bean and add the sugar. Stir until a solution is achieved and set aside to cool.

For the cocktail:

1. With a pair of heatproof tongs, hold an orange peel over an open flame on the stove until charred. Set aside.

2. In a mixing glass, stir together all of the ingredients, and serve over a single, large chunk of ice in a rocks glass.

3. Garnish with the orange peel (discard before drinking).

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