The Panel Library

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.