Inspiration for cocktails can be challenging at times. Perfecting that cocktail can be even more challenging. I was inspired to make this through a few different sources.
Firstly, Hiroyasu Kayama of Ben Fiddich is a internationally renown bartender, mixologist, and herbalist. Incorporating techniques that haven’t been seen in the modern era of cocktail making and doing it with class and perfection. There’s a video of him that has been floating around on my social media channels that shows him making fresh Campari from scratch.
Secondly, I was hosting and judging a cocktail competition this past year, and a contestant, Jared Padovini, used a similar technique to express the flavors of his herbs into his cocktail.
And lastly, I just bought a bottle of Cocchi Dopo Teatro Vermouth Amaro and I really wanted to make something cool with it, so that was the tipping of the scale that finally made this cocktail ring in my ear.
Not Out of the Woods, Yet
2oz 1816 Cask
1oz Cocchi Dopo Teatro Vermouth Amaro
.25oz Stirrings Ginger Liqeuer
Yellow Chartreuse Rinse
Dash of dried Rosemary Leaves
Dash of dried Thyme Leaves
Sprig of Wormwood
Dash of Cocoa Nibs
One Star Anise Pod
Orange Eye Butterfly Bush Flower
In a mortar and pestle drop in rosemary, thyme, wormwood, cocoa nibs, and star anise. Lightly crush then add vermouth and crush more. In the glass, rinse with yellow chartreuse, set aside. Fine strain the pestle out into a mixing glass and add whiskey. Stir dry to blend. Strain into the rinsed glass and top with garnish.