In celebration of the New Year- finally leaving the old year behind and welcoming a new chance…
I’ve decided to reach deeply into my liquor cabinet and devise a new cocktail that anyone (well, nearly anyone) can make with relative ease.
This cocktail is based on Bourbon Whiskey. If you’ve been following me for these past months on Modenus, you’ll see that I have a particular passion for Bourbon. Not only Bourbon but also Absinthe. This little cocktail, more of a slurp than a tall drink is called the J. Madison Mutt Cocktail – It features Bourbon, a bit of cognac and a few dashes of ginger simple syrup. Then I notch up the flavor with a bit of maple syrup and some Absinthe. I also take some tangerines and sear them in a pan to bring out their perky flavors- then I muddle them with some seared lemons.
It’s really easier than it sounds. The hardest thing to do is make the ginger syrup- that I offer my recipe for below. (Hint: it’s easy!)
Happy January my friends!
J. Madison Mutt Cocktail
Ingredients to make 2 rather potent cocktails
2 Shots of Maker’s Mark 46
1 Shot of Conjure Cognac or your choice
Seared Tangerines and Lemons (carefully peel to remove bitter pith)
2 Tablespoons of Ginger Simple Syrup (recipe below)
2 Tablespoons of Dark Maple Syrup
Lemon Peel garnish
In a stainless steel pan, sear the citrus fruits and set aside to cool
Muddle seared citrus in your shaker and then add a bit of ice to the shaker
Add Liquors, Bourbon, Absinthe, Cognac
Shake and strain into a short rocks glass with a couple cubes of ice and garnish with a lemon peel and a couple drops of the Bitter End Jamaican Bitters
Ginger Simple Syrup
1 cup of sugar
1 cup of water
1 Ginger Root peeled and grated (use a small ginger root)
Boil Sugar into water and add ginger root until sugar is dissolved. Let cool and let steep with the ginger for a couple of hours before using.