Birch-Infused Vodka, Orange-Lemon Cordial, Gammel Dansk, Linie Aquavit, Egg White, Bitters
Bartender Jamie Cecchine of Kachka | Portland, OR
Adapted by StarChefs | June 2023
INGREDIENTS
Birch-Infused Vodka:
59 ounces vodka
25 grams toasted birch bark
2 ounces 2:1 demerara syrup
Orange-Lemon Cordial:
Peels of 12 lemons
Peels of 12 Cara Cara oranges
24 ounces sugar
12 ounces lemon juice
12 ounces Cara Cara orange juice
To Assemble and Serve:
Yield: 1 cocktail
½ ounce Gammel Dansk
¼ ounce Linie Aquavit
4 dashes Angostura bitters
1 egg white
Orange peel
Cara Cara orange wheel
Caraway seeds, toasted and ground
METHOD
For the Birch-Infused Vodka:
In a large nonreactive container, combine vodka and toasted birch. Let steep 2 days. Strain and stir in syrup. Bottle and reserve.
For the Orange-Lemon Cordial:
In a nonreactive container, combine citrus peels and sugar. Cover and let sit 24 hours at room temperature. The next day, whisk in citrus juices and sugar. Strain, store in an airtight container, and reserve.
To Assemble and Serve:
Express orange peel over a chilled Irish coffee glass with 1 large ice cube and set aside. In a shaker, dry shake Gammel Dansk, aquavit, bitters, egg white, ½ ounce Birch Vodka, and ¾ ounce Orange-Lemon Cordial. Add ice and shake again. Double strain into prepared glass. Garnish with an orange wheel and sprinkle the side of the glass with caraway.
