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The smell of gunpowder, the feel of getting tased, and the taste of the best fast food.
Steve and Daniel get inspired by their day with Sergeant Cognac (real name!) and invent two amazing drinks. Stop resisting.
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Tazerac
A twist on a Sazerac — the oldest cocktail
1/2 ounce Absinthe
1 sugar cube
2 dashes of Peychaud’s bitters (traditional New Orleans bitters)
1/2 teaspoon garam masala
2 ounces American rye whisky
Ice
Smoking Gun (handheld food smoker)
Hickory wood chips
1.Coat the inside of a rocks glass with Absinthe, to add flavor, and pour out the rest. Set glass aside.
2.Into a mixing glass put sugar cube and bitters. Lightly crush the sugar cube until a paste forms on the bottom of the glass. Add half of the garam masala, whisky, ice and stir. Strain the drink into the rocks glass.
3.Load chamber of the Smoking Gun with some hickory wood chips and remaining garam masala. Infuse the cocktail with the flavored smoke, cover glass to trap smoke. Serve.
Makes: 1
Halal & Order
1 sprig rosemary
1/4 ounce demerara simple syrup (equal parts demerara and water)
1/2 ounce Italian sweet vermouth
1/2 ounce Elisir M.P. Roux Liqueur
1 ounce Pierre Ferrand 1840 Cognac
1 ounce Royal Challenge Indian Whisky
1 dash old fashion bitters
Ice
1.To smoke glass: use a blowtorch or gas burner to quickly ignite the rosemary sprig. Blow it out and place smoking sprig into a coup glass, cover with a napkin and allow smoke to flavor the inside of glass.
2.Into a mixing glass add simple syrup, vermouth, Elisir Liqueur, cognac, whisky, and bitters. Add ice and stir.
3.Remove rosemary sprig from glass and strain the cocktail into smoked coup glass. Serve.
Makes: 1
