Issue link: http://digital.copcomm.com/i/628173
DEPARTMENT HEADER january-february 2016 / the tasting panel / 63 Black Shuck "Because of the charring and finishing, Black Barrel really lends itself to cocktails that normally use bourbon," says Anthony Malone of Pier A Harbor House. "For this drink, the bourbon-like notes combine very effectively with sweet and spicy ele- ments from the cardamom and fig infusion." ◗ 1 bottle Jameson Black Barrel ◗ 6 black cardamom pods ◗ 6 black Mission figs, chopped Add cardamom pods and figs to Jameson Black Barrel and allow to steep for 48 hours. Strain and serve one-and-a-half ounces on the rocks, or lengthened with spicy ginger ale. Black Barrel Milk Punch Peter Vasconcellos at The Penrose says his bar team is fond of a technique called "milk washing," which strips liquors of color while adding body. This recipe, featuring Black Barrel, calls for a large glass jar with a lid, an unbleached cloth strainer and a conical sieve. Makes 6 ◗ 12 oz. Jameson Black Barrel ◗ 4 oz. amaro ◗ 4 oz. apricot brandy ◗ 2 oz. simple syrup ◗ 2 oz. fresh lemon juice ◗ ½ a pineapple, cubed, skin removed ◗ 2 tbsp. strong black loose leaf tea ◗ 8 oz. whole milk Place first six ingredients in a glass jar and cover tightly with a lid. Store for 24–48 hours in a cool, dry place. Once the pineapple is infused, add the loose tea and allow to steep for 20 minutes to an hour, depending on desired tea-flavor strength. Strain the mixture through a mesh sieve to remove the solids. Clean the glass jar. Pour the whole milk in the jar; slowly add the pineapple infusion, stirring gently. (You should see the milk start to curdle.) Seal with a lid and store for at least seven hours. It's ready when the milk curds separate entirely. Pour the mixture through a cloth strainer nestled inside a conical sieve twice (without cleaning the cloth) in order to get very clear liquid. Bottle, chill and serve over ice. Buena Vista by Anthony Malone, Pier A Harbor House, NYC ◗ 1 oz. Jameson Caskmates: Stout Edition ◗ ½ oz. rich demerara syrup ◗ 3 oz. Stone Street Coffee ◗ Lightly whipped cream ◗ Grated nutmeg Assemble whiskey, coffee and sugar in a heated Irish coffee glass. Carefully layer the cream on top and grate fresh nutmeg.