Yinchuan
Fat-washing is a great way of adding another dimension to spirits, giving them an irresistible depth.
5ozRocks / Old-Fashioned holds 5 oz of liquidShort glass built over ice. Half its volume is ice, so liquid stays low.Build
| Fat-Washed Ragtime Rye Whiskey | 1 ⅜ oz40 ml1 oz30 ml1 ½ oz45 ml2 oz60 ml2 ½ oz75 ml3 oz90 ml |
| red date tea | ¾ oz20 ml½ oz15 ml⅞ oz25 ml1 ⅛ oz35 ml1 ⅜ oz40 ml1 ⅝ oz50 ml |
| Sichuan Peppercorn Syrup | 1 teaspoon5 ml |
| creme de peche | 1 teaspoon5 ml |
| vanilla bitters | 3 drops |
| Hay, for smoking |
Rescaled to your 1 oz30 ml pour. Written around 1 ⅜ oz40 ml.
Rescaled to your 1 ½ oz45 ml pour. Written around 1 ⅜ oz40 ml.
Rescaled to your 2 oz60 ml pour. Written around 1 ⅜ oz40 ml.
Rescaled to your 2 ½ oz75 ml pour. Written around 1 ⅜ oz40 ml.
Rescaled to your 3 oz90 ml pour. Written around 1 ⅜ oz40 ml.
Tools
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Preparations
Place 9 oz water, 9 oz honey, and ¾ oz Sichuan peppercorns in a saucepan and bring to a boil. Reduce the heat and let the mixture simmer for 20 minutes. Remove the pan from heat and let the mixture cool completely. Strain before using or storing.
Method
- Add everything except the hay to a mixing glass, fill it two-thirds with ice, and stir until cold.
- Strain over frozen whiskey stones into the rocks glass.
- Fill a smoking gun with hay and smoke the cocktail for 10 to 15 seconds.
- Garnish with the sesame cracker and edible butterfly.
Mixology by Whiphttps://mixologybywhip.com/recipes/yinchuan
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