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Oak – turns out it’s not just for wine and whiskey. This cherry- and oak-infused take on the classic Southern bourbon-based cocktail adopts the same barrel-aged velvetiness of a good Chardonnay. Yes, it involves procuring wood chips. Yes, it’s worth the effort.
by Lauren Mote from Bittered Sling – Producer/Supplier of the Year 2013
2 oz Maker’s Mark Bourbon2 BC Tree Fruit’s Cherries, pitted5 freshly plucked mint leaves2 dashes Bittered Sling Suius Cherry Bitters0.5 oz Charred American Oak Syrup*Garnishes – mint sprig, cherry and grated tonka bean
Muddle the mint and cherries together with the bourbon and bitters.Add the syrup, and muddle until well incorporated.In a julep cup (or an old fashioned glass), fill with crushed ice half-way.Add the muddled ingredients to the glass, and stir.Top with more crushed ice.Garnish with a mint sprig, cherry skewer, confectioner’s sugar and grated tonka bean.
*Charred American Oak Syrup:35g untreated charred American oak chips (available at Dan’s Homebrew) 500g demerrara sugar (dark raw sugar)500mL coconut water (pulp-free)2 oz Bourbon
Bring the coconut water to a simmer. Using a torch and a heat safe roasting pan, lightly awaken the American oak chips. Add them immediately to the coconut water, and allow to steep covered on low heat for 20 minutes. Add the demerrara sugar (or any raw sugar) and gently stir until dissolved. Strain out the wood chips, and allow to cool completely. Add 2 oz of bourbon to the mix to extend shelf life, and store in clean, dated bottles in the fridge for 7-10 days.