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.
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
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