Camp Maclean Rye Whiskey Cocktail - Imbibe Magazine Subscribe + Save

Camp Maclean Rye Whiskey Cocktail

Camp Maclean rye cocktail

Delightful aromas of campfire and chocolate.

In this rye whiskey cocktail by CJ Catalano of Fairmont Century Plaza in Los Angeles, 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.

Enjoy This Article?

Sign up for our newsletter and get biweekly recipes and articles delivered to your inbox.

Send this to a friend