It’s time again for another
Mixology Monday. A big Fogged In thank-you to our host Elana of
Stir and Strain for a theme close to my heart, a flavor I crave intensely—
smoke. There’s any number of exciting ways to work with smoke in cocktails. For this round, I thought of an ingredient I like a lot, smoke beer. Today I’ve used a favorite oak smoke doppelbock by
Schlenkerla in a riff on a classic bourbon cocktail that normally calls for champagne, the Seelbach Cocktail. The original version is a house specialty of the Seelbach Hotel in Kentucky.
Smoky Mountain Boogie
- 1 oz bourbon (Buffalo Trace)
- 1/2 oz Cointreau
- 7 dashes Regans’ No. 6 Orange Bitters
- 7 dashes Bar Keep Baked Apple Bitters
- 5 oz smoke beer (Schlenkerla doppelbock)
Stir bourbon, Cointreau and bitters briefly with ice and strain into a chilled pokal or other slender pilsner glass. Fill with smoke beer. Orange twist.
ROWEN, FOGGED IN LOUNGE
Smoke, fruit, spice and refreshing bitterness. Both bitters are perfect complements to the doppelbock.
Check out Elana’s roundup post!
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