Hey friends! I’m proud to announce my participation in The Durham Distillery 2017 Mix Maven Contest. Check out my page here on their site here. Oh also, a part of this competition involves YOU. You can also win $150 worth of booze related prizes! Submit your original recipe using their Conniption Gin or Damn Fine Liqueurs using the link for your chance to win.
But first, check out my recipe using Durham Distillery’s Conniption Gin and Damn Fine Liqueurs. I find that the Chocolate Damn Fine Liqueur plays well with the coffee ice cubes. The Conniption Gin is mellow on the herbal notes and is a bit more floral which I found to pair well with rosemary. Flaming the rosemary provided a rich, smokey aroma that ties in the chocolate and floral flavor profiles The final touch of expressed orange peel provides a slight citrusy aroma that livens up the cocktail and mellow out the smokiness; while tying the entire cocktail together.
- Combine gin, syrup, liqueurs in a shaking tin with regular ice and shake vigorously for 7 seconds.
- Pour and strain over coffee ice cubes. Top with two dashes of black walnut bitters.
- Garnish with an expressed orange peel and a flamed rosemary sprig to release the aromas.
- Serve and enjoy!
Spiced Panela Syrup
- 2 Panela aka Piloncillo cones (dark brown sugar is a good substitute)
- 1½ Cups of Water
- ½ Cup of Apple Cider
- 1 Cinnamon Stick
- 1 Star Anise
- 4 Whole Cloves
- 2 Allspice Berries
Method: Simmer all ingredients in a saucepan over medium-high heat and reduce by 25%. Let it cool, store in an airtight container or bottle.