Making this warm and soothing cocktail by bartender Luke Nevin-Gattle takes some work, particularly the vanilla-demerara orgeat. But after one sip, you’ll be happy you made the effort.
- 6 oz Slane Irish whiskey
- 3 oz Oloroso sherry
- 2 oz Averna amaro
- 1 oz Vanilla-demerara orgeat*
- 2 oz Filtered water
- Garnish: Dehydrated honey tangerine
- Garnish: Red plum wheel
Heat all the ingredients in a kettle to 200 degrees Fahrenheit.
Pour into a glass mug.
Garnish with a dehydrated honey tangerine wheel and dehydrated red plum wheel.
*Vanilla-demerara orgeat: Simmer and stir 8 1/2 oz warm almond milk, 8 1/2 oz demerara sugar and 1 split vanilla bean until sugar has dissolved. Let settle to room temperature,and add 1/3 oz orange flower water. Bottle and keep for 1 week.