Panela old Fashioned
The holidays always remind of the fall/winter flavors and spices that go into everything we eat and imbibe during the season. I recently #partnered up with 1792 bourbon to create a custom cocktail that will tie in all these flavors into a simple cocktail… Can you keep a secret? It has to do with the spiced panela syrup. Infused with flavors that remind me of fall and winter, it ties in well with 1792 Bourbon due to the bourbon’s high-rye content and spice-rich notes, alongside vanilla and caramel. Check out the recipe below and let me know what cocktail reminds you of the holidays! #1792 and #1792Bourbon
ingredients:
2 oz | 60 ml Bourbon
½ oz | 15 ml Spiced Panela Syrup (see recipe below)
2 Dashes Black Walnut Bitters
2 Dashes Spruce/Birch Bitters
Dehydrated Orange
3 Maraschino Cherries
instructions:
Combine 1792 Bourbon, syrup, and bitters in a mixing glass with ice. Stir, strain and pour the cocktail over a crystal clear ice cube and garnish with a dehydrated orange and maraschino cherries. Serve and enjoy!
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SPICED PANELA SYRUP:
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2 Panela aka Piloncillo cones (Dark Brown Sugar is a good substitute)
1½ oz | 45 ml Cups of Water
½ oz | 15 ml Cup of Apple Cider
1 Split Vanilla Bean (extract is fine)
1 Cinnamon Stick
1 Star Anise
4 Whole Cloves
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Instructions: Simmer all ingredients in a saucepan over medium-high heat and reduce by 25%. Let it cool, store in an airtight container or bottle.
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If a post is sponsored, this means I was compensated to research, develop and photograph a custom recipe on my own. Thanks y'all!
I’m your huckleberry 🤠
I just got back from Montana with my friends at @traegergrills. It was strictly a grilling event but given what I do, of course I had to get behind the bar. I knew I wanted to incorporate local Montana ingredients like huckleberry, juniper (grown on site) and honey but also wanted to incorporate smoke from the grill. So I had the idea to make a bramble type cocktail.
For the smokey element, I smoked some local raw honey along with some juniper berries on the Traeger to just get a kiss of smoke. I then constructed the cocktail originally using gin like a traditional bramble, but the juniper botanicals overpowered the recipe so I switched to a reposado tequila and knew it was the perfect fit. They also had some locally made huckleberry liqueur which was the perfect last ingredient to top the cocktail and bring that sweet/sour/fruity element to the cocktail. Finally topped it with that smoked juniper berry branch to give it that botanical pop and tricking your brain into thinking you’re drinking a bramble when you’re actually drinking something closer to a margarita.
Given the ingredients and location, it was just fitting to call this the ‘Big Sky Bramble.’ Cheers y’all.
Big thanks to @i_drewcifer for the R&D help!
🎥: @tobojosh / @grillvaultbbq