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Nothing says autumn fairly just like the odor of moist wooden, and the aromas on this clean, grown-up cocktail make it the perfect welcome to the brand new season.
Sandalwood quaint
Serves 2
For the sandalwood syrup
2 small sticks sandalwood
40g sugar
For the olive oil-infused bourbon
2 tbsp good olive oil
100ml bourbon
To make the cocktail
20ml sandalwood syrup (see above and technique)
6 drops Angostura bitters
100ml olive oil-infused bourbon (see above and technique)
2 twists orange peel (non-compulsory)
Put the sandalwood in a small pan on a low warmth, and heat gently to launch the wooden’s aroma. In the meantime, in a bowl, combine the sugar and 20ml sizzling water till the sugar dissolves. Pour the syrup into the sandalwood pan, cook dinner, stirring, on a low warmth for 10 minutes, then pressure.
Now infuse the bourbon. Put the oil and bourbon in a bottle, seal and freeze till the oil solidifies; the bourbon will keep liquid. Pressure off the oil by way of a small sieve, then pour the bourbon again into the bottle for storage.
To make the drink, put 10ml sandalwood syrup and three drops of bitters into every of two chilled cocktail glasses, fill with ice and stir to dilute barely. Pour 50ml infused bourbon into every glass, stir once more and end with a twist of orange, should you like. Serve without delay.
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Ayoub Radi, head bartender, Rotunda Bar & Lounge, 4 Seasons Resort London at Ten Trinity Sq., London EC3
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