Pitch Black At Heart

  • 60ml Coffee Infused Michters Bourbon
  • 25ml Homemade Cherry Compote
  • 15ml Averna
  • 2 Dash Black Walnut Bitters
  • 2 Dash Angostura Bitter

Add all ingredients together in a mixing glass with ice and stir.  Strain into a wine glass, and cover with a sheet of tissue paper, which has a slit cut in the center, and tie closed at the stem of the wine glass.  Smoke the wineglass with the smoke of oak woodchips.

This is one of those times that the cocktail developed from the garnish, and not the other way around.  That in itself, was a situation that arose because of the peculiarities of the guest shift this cocktail was to be served at.  Since we had a limited number of glassware for a 5-bartender event, I decided to use a glass I was sure the others wouldn’t use; wine glasses.  From here, the smoke and the wrapped glass inspired me to use dark colors and dark flavors, hence the coffee and the averna.   I used the cherry compote to add a little bit of spice, and to give the drink some fruity tartness to balance it out.  My favorite part about this drink though is when you open up the tissue paper and the smoke flows out of the glass.

Coffee Infused  Whiskey

  • 750ml Michter’s Bourbon
  • 15g Whole Coffee Beans

Place coffee beans in a clean cloth and crack beans into rough pieces with a muddler or a mallet.  Place cracked coffee together with the bourbon for 30-45 minutes

Homemade Cherry Compote

  • 500g Fresh Pitted Cherries
  • 200ml Pinot Noir
  • 300ml Water
  • 300g Sugar
  • 1 stick Cinnamon
  • Zest 1/2 Orange

Place all the ingredients in a saucepan and set into a low simmer.  Cook until cherries are soft, 30min.  Remove cinnamon and orange zest, and place everything into a blender.  Blend on high until smooth, and strain liquid through a sieve.

One comment on “Pitch Black At Heart

  1. Pingback: New Recipes | Drink it Down

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