Weston

2 oz Bourbon
1⁄2 oz Coffee syrup
3 ds Peychaud's Bitters
Instructions

Stir, strain into old fashioned glass with a large cube or sphere. Garnish with a few spritzes of pipe tobacco essence from an atomizer.

Notes

Bourbon used has been listed in differing places as Weller 12 Year, Four Roses Private Single Barrel and Weller 107 Antique (seems to be the current choice).

For the coffee syrup, blend equal parts Dark Matter Unicorn Blood Espresso Blend (or similar) with demerara sugar.

For the pipe tobacco essence, macerate pipe tobacco (Queen Mary blend or other low nicotine blend) in high proof grain alcohol for a few days. I macerate mine in 151 Demerara rum for a bit more flavor.

Cocktail summary
Created by
Benjamin Schiller, The Berkshire Room, ACME Hotel, Chicago, IL
Year
2013
Is an
authentic recipe
Curator
Not yet rated
Average
3.5 stars
(2 ratings)
YieldsDrink
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