101 Best New Cocktails: Raucherkerzen by Caleb Linton, Berlyn, Brooklyn, USA
Caleb Linton, Berlyn, Brooklyn, USA
“I wanted to create a wintry but still good year-round cocktail using two of my favorite spirits, each of which has a very distinct and strong flavor profile. The molasses and the peat come together to create what can only be described as a campfire-like marriage while the complimentary ingredients add body, balance and accentuate the woody notes from the base spirit blend.” Caleb Linton.
Caleb added that the name of the drink comes from a German incense candle that, according to a German guest at Berlyn, smells just like Caleb’s creation.
15 ml (.5 oz) Cruzan Blackstrap Rum
15 ml (.5 oz) Cinnamon Bark Simple Syrup*
7.5 ml (.25 oz) St. Elizabeth Allspice Dram
3 dashes Angostura bitters
1 orange twist, as an aromatic garnish
Stir over ice and strain into a chilled double old-fashioned glass. Release the oils from the orange twist on top of the drink, then discard the twist.
*Cinnamon Bark Simple Syrup
Take about 15-20 cinnamon sticks, two cups of water and two cups of super fine sugar and place in a saucepan. Heat over low heat until sugar dissolves and mixture turns to a light golden color. Let cool and strain through a double layer of dampened cheesecloth. Bottle and refrigerate.
gaz sez: I’ll be buying some of that German incense for sure, this drink is filled with aromas that bring huge smiles to everyone’s face. And it’s a brilliant use of Laphroaig, too. Nice one, Caleb.