S’No Problem (my take)

Name: S’No Problem (my take)
Ingredients: 3 dash(es) Angostura Aromatic Bitters; 1 oz Jamaican Rum; 1 oz Bourbon; 1 oz Demerara Syrup; 2 1/2 oz Black Tea; 2 1/2 oz Oat Milk

+ 4 Likes

By The Flippin Mixologist

Submitted on: January 16, 2023

Essentials

Seasonal

S’No Problem is probably the most delicious drink I’ve ever imbibed! It was created by Anders Erickson and is the most beautiful blend of Jamaican rum and bourbon. One of the things I like most is that, while it was meant as a hot drink, it is just as good cold! It also allows the funky banana flavors of the rum to come forward with the earthy spice of bourbon and the balancing of the tea and milk. It’s absolutely incredible! I’ve been experimenting with it and have tweaked proportions a bit t...

Ingredients

3 dash(es)
Angostura Aromatic Bitters

1 oz
Jamaican Rum

1 oz
Bourbon

1 oz
Demerara Syrup

2 1/2 oz
Black Tea

2 1/2 oz
Oat Milk

Tools

jigger
kettle
grater
frother
thermometer

Instructions

Garnish

grated cinnamon and nutmeg

Build

Build In Glass

Glass

Estimated strength

About 9% ABV (estimate)

By The Flippin Mixologist

At-home mixologist

Teacher, stage actor, audiobook narrator, and at- home mixologist. I spent my early teaching years bartending in the summers. I love making drinks for people. I love the ritual of it. I like to make the classics, do my own riffs on classics, and create brand new cocktails. I really enjoy trying to make a drink that symbolizes a person or character. ...

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Brew some black tea (I like English or Irish breakfast) and set it aside. Heat your milk (you can use any milk but I like the oat milk best- it smooths the flavors without really introducing anything new) to around 150°F and froth it. If you don’t have a frother, whisk it hard. Add bitters, syrup, bourbon, and rum to your cup. Add tea (don’t do like I did in the video and forget it until the end 😅) and hot milk. Spoon the frothed milk over the top to your liking and grate over your cinnamon a...

Editor's Note

A split base of funky Jamaican rum and spicy bourbon grounds this creamy, hot tea latte. Demerara and oat milk create a rich texture, with baking spice aromatics from bitters and garnish.