Barton’s Hollow

Bourbon, Chicha Morada, Génépy, Lemon, Ginger Syrup

Bartender Evan Sewell of Miller Union | Atlanta

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Adapted by StarChefs | april 2023

INGREDIENTS

Chicha Morada:
5 apples, diced
1 pound purple corn 
1 pineapple, diced
1 pound light brown sugar
10 cloves 
6 cinnamon sticks 
10 allspice berries

Ginger Syrup:
1 kilogram ginger
1 kilogram 2:1 simple syrup

To Assemble and Serve:
Yield: 1 cocktail
1½ ounces bourbon
½ ounce génépy
½ ounce lemon juice
Dehydrated apple slice
Lemon peel

METHOD

For the Chicha Morada:
In a stock pot over medium-high heat, combine all ingredients and 1 gallon water. Bring to a boil. Reduce heat and let simmer 1 hour, stirring occasionally. Strain through a chinois, bottle, and refrigerate.

For the Ginger Syrup:
In a saucepan over medium-high heat, combine ginger and simple syrup. Bring to a boil. Reduce heat and let simmer 10 minutes. Bottle and reserve.

To Assemble and Serve:
In a shaker with ice, combine bourbon, génépy, lemon, 1 ounce Chicha Morada, and ¼ ounce Ginger Syrup. Shake, then strain into a double rocks glass with ice. Garnish with apple and expressed lemon peel.

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