Shake on ice, strain, and serve in a snifter
Surprisingly strong, firm cocoa flavor as it transports you to Central America on the complementary notes
Shake and strain into a large, crushed ice-filled rocks glass.
Largely inspired by the Bitter Mai Tai.
Stir. Strain into a double old fashioned over ice. Garnish with thin red apple slice.
The Infusion is very quick and simple. Per 750ml bottle of Bourbon (I use Bulleit at home, and Four Roses at work, both work well) add a SMALL fistful of food grade cedar chips. Any store that sells barbeque chips should have cedar (about $5 for a big bag). Throw it all in a mason jar for 3-4 hours, agitating occasionally, and then strain it back into the bottle. The more chips you use the shorter the infusion time, but you're going to lose a lot more bourbon to the chips. You should lose about an ounce per bottle. And don't let it sit for more than four hours, cause it can get extremely bitter.
Sorry Zachary, I haven't checked back in a bit.
The Infusion is very quick and simple. Per 750ml bottle of Bourbon (I use Bulleit at home, and Four Roses at work, both work well) add a SMALL fistful of food grade cedar chips. Any store that sells barbeque chips should have cedar (about $5 for a big bag). Throw it all in a mason jar for 3-4 hours, agitating occasionally, and then strain it back into the bottle. The more chips you use the shorter the infusion time, but you're going to lose a lot more bourbon to the chips. You should lose about an ounce per bottle. And don't let it sit for more than four hours, cause it can get extremely bitter.
You can just toss the chips out after, or throw them in a batch of rich simple and simmer it for 15min. Then your left with an intense cedar syrup, which I've been using a lot.
Cheers!
Shake and strain into a chilled cocktail glass.
Shake, strain, cocktail glass, express peel and drop
Optional--add splash of grenadine or agave if too sour
Muddle cardamom (a mortar & pestle work great for this), then add remaining ingredients. Dry shake. Add ice and shake vigorously. Double strain into coctail glass.
Shake and strain into a chilled cocktail glass.
Combine cantaloupe-infused mezcal with other ingredients, shake and strain into a coupe. Garnish with 1 cantaloupe ice sphere.
To make infused mezcal, infuse 3 days with ripe cantaloupe, skin removed and roughly chopped (seeds included). To make the ice sphere, use a mellon baller to scoop from a cantaloupe, then freeze.
Stir, strain, chilled cocktail glass. Lemon peel expressed and discarded.
Perfected for MxMo LXXII
Stir and strain into a chilled cocktail glass.
