A holiday cocktail served at Prohibition, Rosewood Georgia, Vancouver.
Ingredients
2 oz Jack Daniels Tennessee whisky, “fat washed” with almond and hazelnut butter (see note below)
3/4 oz freshly squeezed lemon juice
1/2 oz Pumpkin Spice Syrup (see note below)
1 egg white
Place all ingredients in a cocktail shaker without ice and shake vigorously until a sturdy froth has formed. Add some ice to the shaker and shake again until well chilled. Fine-strain into a double Old Fashioned glass. If you like, garnish with some almonds soaked in bitters. Serves 1.
Note 1: “Fat washing” is a surprisingly easy way to add savoury flavours to spirits. Simply add a liquid fat, such as melted bacon grease, sesame oil or a nut butter, to the spirit. Let it sit for a few hours at room temperature, then chill in the fridge or freezer. The fat will solidify and can be easily skimmed off, leaving the savoury flavours behind. Here, use about 2 tbsp (30 mL) of almond and/or hazelnut butter per 26 oz (750 mL) bottle of whisky.
Note 2: To make the Pumpkin Spice Syrup, bring 1 cup (250 mL) each sugar and water, plus 1/2 tsp (2 mL) pumpkin spice mixture, to a boil, stirring constantly, until sugar is dissolved. Remove from heat and cool. Add a few dashes of angostura bitters and pimento bitters (try Dale DeGroff’s Pimento Bitters, available at the Modern Bartender and Legacy Liquor Store). Cover and chill until ready to use.
Courtesy of Rosewood, Georgia