At last, the final recipe for the five cocktails that made it through the preliminary round of judging for our Great King Street Cocktail Competition. As you may recall, we asked local professional mixologists to submit seasonal recipes using Compass Box Whisky Company’s new blend made for drink-making. This one is from Dominic Hoferer of Almond–the Flatiron restaurant has won our culinary contests before, as a matter of fact. Wish them luck–the winners get crowned tonight!
From Dominic Hoferer of Almond
8 fresh mint leaves
1 1/2 oz Great King Street Artisan Blend Scotch
3/4 oz Solerno Blood Orange Liqueur
1/4 oz Smoked “Mike’s Hot Honey” from New York City, infused with Maker’s Mark
1/2 orange slice
1 long piece of orange zest, for garnish
Crush mint in the palm of your hand, place in a cocktail shaker along with all of the remaining ingredients except for zest. Place three large cracked cubes of ice in a rocks glass. Add 2 to 3 regular pieces of ice to the cocktail shaker, shake vigorously for 5 seconds. Strain contents over ice into glass. Rim the glass with orange zest twist and drop into the cocktail.