Machine Head
Ingredients
- 1 oz Cognac
- 1 oz Bacardi Carta Blanca Superior White Rum
- 1 oz Bulleit Bourbon
- 1 oz Rothman & Winter Crème de Violette Liqueur
- 1 dash Orange Bitters by Angostura
- 1 dash Angostura Aromatic Bitters
- 1 dash Xocolatl mole bitters
- 3 pinch Lychee rose tea smoked
Method
Glassware:
Serve in a Coupe glass
Prepare:
- Select and pre-chill a COUPE GLASS.
- Prepare garnish of orange zest twist and Luxardo Maraschino Cherry.
Method:
- POUR first 7 ingredients (all except tea) into stirring glass.
- SMOKE tea using a chef's smoker and direct smoke into stirring glass.
- Cover stirring glass to capture smoke for a minute or so.
- Remove cover, add ice and STIR.
- STRAIN into chilled glass.
Garnish:
- EXPRESS orange zest twist over the cocktail and use as garnish, along with skewered maraschino cherry.
History:
Adapted from a drink created in 2010 by Jamie Boudreau at Vessel, Seattle, USA.
Review:
Overdo the smoke and your cocktail will start to resemble a cigar. Too little and you may find a tad sweet.
