101 Best New Cocktails: Mime’s Well by Chris Grøtvedt, THE THIEF, Oslo, Norway
Chris Grøtvedt, THE THIEF, Oslo, Norway
45 ml (1.5 oz) Buffalo Trace bourbon
15 ml (.5 oz) Coffee-Infused Carpano Antica Formula*
10 ml (.33 oz) Smoked Pedro Ximénez Sherry Reduction**
2 barspoons Fernet Branca
1 dash Angostura bitters
1 dash chocolate bitters
1 orange twist, as garnish
Rinse a chilled (preferably from the freezer) coupette with the scotch. Add a chunk of hand-carved ice to the glass.
Stir the remaining ingredients over ice. Strain into the coupette and add the garnish.
*Coffee-Infused Carpano Antica Formula: Combine 1 cup coffee beans and 750 ml vermouth. Let stand at room temperature for 4 hours before straining and rebottling.
**Smoked Pedro Ximénez Sherry Reduction: Combine half a bottle of good PX with 200 ml (a little over .75 cup) of Lagavulin 16 Year Old single malt scotch over medium heat. Add 150 g (.75 cup) sugar and let it simmer for around 20 minutes. Take it off and let it chill. Store in the refrigerator.
gaz sez: This baby is just incredible. Takes a bit of work to put it together, but it’s an ideal drink for fans of smoke, coffee, vanilla, you name it—Mime’s Well Ends Well, too!
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