Photograph by Martyn Thompson Food Styling by Maggie Ruggiero Prop Styling by Theo Vamvounakis
Eskimo Kiss Cocktail
Cocktails & Beverages from Issue 4 – Fall / Winter 2014 – Cocoon
A double dose of sweetness, meant to be enjoyed in tandem.
Gather Journal
Eskimo Kiss Cocktail
This belly warmer with chai tea-infused rum was dreamt up by Yana Volfson, the head bartender at downtown New York’s brother and sister haunts, Freeman’s and Peels.
makes 1 cocktail
- 1½ oz (3 Tbsp) chai-infused rum*
- ½ oz (1 Tbsp) walnut liqueur (we like Nux Alpina)
- ½ oz (1 Tbsp) honey syrup*
- ¼ oz (1⁄2 Tbsp) ginger syrup*
- 1 oz (2 Tbsp) heavy cream
- 1 oz (2 Tbsp) whole milk
- Freshly grated orange peel for garnish
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1
Combine cocktail ingredients and gently heat over a low flame until warm. Garnish with grated peel and serve.
Chai-infused rum: Add 3 Tbsp chai tea (we like Pursuit of Tea Crimson Chai) to 1 (750ml) bottle gold rum (we like Brugal Anejo); it’s a cold infusion so the process never goes over heat. Allow to sit for 20 minutes and then strain. You will have enough for 15 cocktails.
Honey syrup: Stir together 3⁄4 cup honey with 1⁄4 cup warm water until combined then chill. Extra syrup will keep in the fridge; you will have enough for 15 cocktails.
Ginger syrup: Simmer 2 oz peeled sliced fresh ginger (about ⅛ cup) and 1⁄2 cup sugar with 1⁄2 cup water stirring until sugar dissolves. Gently simmer another 15 minutes, then strain and chill. Extra syrup will keep in the fridge; you will have enough for 15 cocktails.
