The Hound Dog

Adapted by StarChefs.com
May 2019

INGREDIENTS:

Peanut-Washed Bourbon:
(Yield: 1 liter)
1 liter bourbon
1 teaspoon toasted peanut oil
Vermouth Blend:
2 parts Carpano Antica vermouth
2 parts Dolin Rouge
1 part Bigallet China-China Amer
For Saline Solution:
Sea salt
To Assemble and Serve:
(Yield: 1 cocktail)
½ ounce oloroso sherry
¼ ounce Tempus Fugit crème de banane
2 dashes Jerry Thomas bitters
Caramelized banana chip

METHOD:

For the Toasted Peanut-Washed Bourbon

In a bourbon bottle, combine oil to bourbon. Cap bottle, shake vigorously, pour into container with a wide opening, and freeze. Remove frozen oil and strain bourbon through a chinois. 

For the Vermouth Blend

Combine all ingredients, portioning in bottles.

for the Saline Solution

Combine 20 parts warm water with 1 part sea salt. Stir until salt is dissolved.

To Assemble and Serve

To a mixing glass with ice, add 1½ ounce Toasted Peanut-Washed Bourbon, ½ ounce Vermouth Blend, sherry, crème de banane, bitters, and Saline Solution. Stir. Strain into a chilled rocks glass with a large ice cube. Garnish with caramelized banana chip.