Peanut-Washed Buffalo Trace Bourbon, Vermouth, Sherry, Banana
Bartender Emilio & Miguel Salehi of The Beehive | San Francisco
Adapted by StarChefs | June 2019
INGREDIENTS:
Peanut-Washed Bourbon:
(Yield: 1 liter)
1 liter Buffalo Trace 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.
Featured ingredient: Buffalo Trace bourbon
