Tombstone
Ingredients
- 2 oz WhistlePig 10yo Straight Rye Whisky
- 1⁄3 oz Demerara/Muscovado/brown sugar syrup
- 1⁄2 oz Chilled water omit if using wet ice
- 2 dash Angostura Aromatic Bitters
- 2 drop Saline solution (20g sea salt to 80g water) or merest pinch of s
Method
Glassware:
Serve in a Coupe glass
Prepare:
- Select and pre-chill a COUPE GLASS.
- Prepare garnish of lemon zest twist.
Method:
- SHAKE all ingredients with ice.
- FINE STRAIN into chilled glass.
Garnish:
- EXPRESS lemon zest twist over the cocktail and use as garnish.
Nutrition:
One serving of Tombstone contains 167 calories
History:
Adapted from a recipe created by Dave Wondrich and published in his 2007 book Imbibe!. However, its origins date back to 3rd October 2004, when David Wondrich took a group of bartenders and drinks writers to Woodlawn Cemetery in the New York's Bronx to find and pay their respects at Jerry Thomas' grave. Wondrich went with a bag of ice, glasses, and the ingredients required to make this cocktail. He combined all in a shaker, which was passed around to those present for a ceremonial shake.
Review:
Modern bartending conventions call for this cocktail to be stirred rather than shaken, but the bartender who it celebrates would say that stirring lacked theatre. Shaking also adds dilution and oxygenation. So if you can't bring yourself to shake, then please throw this cocktail, arguably more fitting of the bartender it celebrates.
