1.5 oz High West Double Rye
1.0 oz Orange-Burnt Honey (recipe below)
0.5 oz St. Elizabeth Allspice Dram
0.5 oz Giffard Orgeat
1.0 oz Club Soda
3-4 Drops Burlesque Bitters
Garnish: One very thin slice of whole orange (cut to order)
Add Rye, Orange-Burnt Honey, Allspice Dram & Orgeat to shaker with ice
Shake vigorously for approximately 20 seconds
Double strain into a coupe glass & top with drops of bitters & club soda
Give a quick swirl with bar spoon to incorporate bitters & club soda
Fresh, very thin slice cut from whole orange placed on top with bar tongs
2 cups Orange Marmalade
2 cups Honey
1/4 cup Water
1/4 cup Fresh Lime Juice
In a sauce pan over med-high heat, add orange marmalade bring to a simmer,
stirring constantly with a wooden spoon
Simmer for 1 minute
Add honey & bring to a high simmer, stirring constantly with wooden spoon
Simmer for 1 minute
Stir in water & remove from heat
Allow to cool for 5 minutes
Line a fine mesh chinoise strainer (china cap) with two layers of cheese cloth
Strain ingredients from sauce pan through cheese cloth lined strainer
Wearing food service gloves, squeeze remainder of liquid through cheese cloth
Allow mixture to cool until almost room temperature
With whisk in one hand & fresh lime juice in the other, slowly pour lime juice
into mixture while whisking constantly to incorporate thoroughly
2.5 oz. High West Double Rye
0.25 Balsamic Vinegar
0.75 oz Brown sugar & ginger simple syrup (recipe below)
0.6 oz Smoked Bittermilk Charred Honey Whiskey Sour
Two fresh basil leaves
Add all ingredients to your cocktail shaker
Give several generous and hearty shakes
Double strain into your preferred glassware, over ice.
Garnish with a fresh basil leaf
Smack the basil leaves between both hands before dropping into finished drink. The smack releases a great burst of fragrance, and just the right amount of herb oil releases into the drink to brighten up the flavor.
Brown Sugar & Ginger Syrup
1 lb Ginger root (skin removed)
2 qts Brown sugar
1 qts Water
Cut peeled ginger into half inch pieces and put in food processor.
Pulse ginger pieces until finely minced.
In medium saucepan, place all ingredients and bring to a boil, stirring frequently with a wooden spoon.
Allow to boil for 20 seconds and remove from heat.
Move syrup to a gallon pitcher, cover and steep in refrigerator 24 hours.
Using a fine mesh strainer and cheese cloth, strain off ginger from liquid.