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COCKTAIL - WHISKEY - Hot Tub Time Machine
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Hot Tub Time Machine |
WALL STREET JOURNAL
Inspired by the Up-to-Date, a WWI-era cocktail, this drink becomes a warming after-ski treat with the addition of spicy Orangerie.
Make ginger simple syrup: In a small saucepan, combine 1 cup water and 1 cup sugar. Bring to a boil over medium-high heat, stirring to dissolve sugar. Add 1 large piece ginger, cut into thin rounds, and return to a simmer. Remove from heat and let steep 30 minutes. Strain through a fine sieve, let cool and refrigerate. Stir 2 ounces Orangerie, ½ ounce Amontillado Sherry, ½ ounce ginger simple syrup and 1 dash Angostura bitters in a shaker full of ice. Strain into a tumbler over one or two large ice cubes. Garnish with an orange slice.
Compass Box Orangerie
Once a year, when Spanish Navalina oranges reach their peak, Compass Box Whisky sends a few crates to a farm outside Bath, England, where a squad of ladies zests the fruit by hand. The zest is rushed to Scotland and steeped in a 10-year-old whisky, which is then blended with whiskies infused with cassia and cloves. The pronounced scent of citrus that lingers at the mouth of the glass feints in the direction of a sweet liqueur, but then comes something firmly rooted in the traditions of blended whiskies.
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