Camp Maclean Rye Whiskey Cocktail

Name: Camp Maclean Rye Whiskey Cocktail
Yield: 10
Cuisine: American

RECIPE: CJ Catalano for The Bar at Fairmont Century Plaza, Los Angeles

Photo: Jakob Layman

March 30, 2022

Delightful aromas of campfire and chocolate.

In this rye whiskey cocktail, smoky Lapsang Souchong and rich chocolate notes conjure up memories of sitting around a campfire. A toasted marshmallow garnish is optional but adds another layer of toastiness.

Ingredients

2 oz. Lapsang Souchong-infused rye (Catalano uses Knob Creek)
1/2 oz. medium bittersweet amaro (Catalano uses Amaro Averna)
1/4 oz. crème de cacao
1/4 oz. Demerara Syrup (2:1)

Tools:mixing glass, barspoon, strainer
Glass:double old fashioned
Garnish:Toasted marshmallow (optional)

Preparation

Combine ingredients in a mixing glass over ice and stir. Strain into a double Old Fashioned glass over a large ice cube.

Lapsang Souchong-Infused RyeMix 14g of blanched Lapsang Souchong black tea* in 1 liter of rye whiskey. Infuse until aromatic, approximately 15-20 minutes, then strain out the tea.

Blanched Lapsang Souchong Black TeaFirst prepare a pot of water to boil, a bowl of ice water, and some paper towels nearby. Nest the tea in a fine strainer and set it into a pot of boiling water for about 30 seconds. Remove the tea from the boiling water and immediately set it into the ice water for about 15 seconds. Remove the tea from the ice water and set them on the paper towels, pressing down to dry them before infusing. This step will remove some of the caffeine and tannic structures of the tea to make a better tea infusion.