Whiskey sour meets herbal infusion
My buddy Miguel Buencamino (@holycityhandcraft) made a batch of smoked demerara simple syrup recently and I knew I had to make it. Trust me folks, just do it. Once I had the syrup, naturally the next step was to make a cocktail. I like to use what's available at the moment and my wife had a handful of thyme left over from a recent meal, so thyme it was. It adds a nice savory element that complements the orange juice and smoked syrup very well.
- 2 oz bourbon
- 3/4 oz sweet vermouth
- 1/2 oz applewood smoked demerara syrup (recipe below)
- 1/2 oz fresh lemon juice
- 3/4 oz fresh orange juice
- 3 dashes Angosturra bitters
- 2 thyme sprigs
Add all ingredient to a shaker with ice, shake and fine strain (to get the thyme out) into a rocks glass. Garnish with a sprig of thyme rolled in an orange and lemon peel. Cheers, this is the perfect Thanksgiving cocktail. Bring on the turkey!
Smoked Demerara Simple Syrup
- 1 cup demerara sugar (Walmart carries it)
- 1 cup water
- Applewood chips
Bring water to a boil, add in sugar and stir briskly until the sugar dissolves completely (about 60 seconds). Reduce to a gentle boil and leave for 6-8 minutes. Turn heat off an allow to cool, then pour syrup into a container that has significant extra space to accommodate the smoke.
There are several ways to smoke the chips but I live by the Polyscience Smoking Gun for about $120 on Amazon. Add the smoke to your container and swirl around for 20-30 seconds. The longer the infusion time, the stronger the smoke aroma and taste in your syrup.
The syrup should last up to 3 weeks stored in your fridge with an air tight container. Add some bitters to make a 1-stop Old Fashioned kit (the alcohol in the bitters actually helps fortify it and make it last longer). Cheers!