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Eskimo Kiss Cocktail - Gather Journal

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

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




  • 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

  • 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.