The Panel Library
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About this Cocktail
After visiting the Empire bar in NOLA, I fell in love with Nux Alpina Walnut Liquor so I bought some after I returned and wanted to make a lovely fall/winter drink with it. This is a perfect sipper next to a warm fire.
Ingredients:
- 1 oz vanilla bean infused bourbon*
- .5 walnut liquor
- .5 barrel aged Cointreau
- .25 oz zirbenz alpine liquor
- .25 monkey shoulder single malt scotch
- .25 oz watershed nochino
- Molé bitters from bittermilk
- Luxardo cherry for garnish
- Orange peel expressed and discard for garnish
Preparation:
Add ingredients to a mixing glass and stir with large ice cubes and pour into a chilled coupe. Garnish with expressed orange peel, discard, and the garnish with a luxardo cherry. Cheers!
*To make the vanilla bean infused bourbon, take a vanilla bean and split it in half and let it infuse with the bourbon to taste.
*the Cointreau I infused with a burnt oak stave over a
month.
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