Son Of Sparda
Recipe by @as_you_drink · View original
Ingredients
- 2 oz: Suntory Toki whisky oz Suntory Toki whisky
- 1 oz: lemon juice (fresh) oz Lemon juice — fresh
- 4: fresh strawberries whole Strawberry — fresh
- 2 slices: jalapeño slice Jalapeño
- 1 barspoon: absinthe Absinthe
- 2 dashes: Peychaud's bitters dash Peychaud's bitters
- as needed: applewood chips (for smoking) Applewood chips — for smoking
- to top: ginger beer Ginger beer — to top
- as needed: ice (large cubes) Ice — large cubes
- 1: strawberry (for garnish) whole Strawberry — for garnish
- 1: lemon peel (for garnish) whole Lemon peel — for garnish
Steps
- 1
Slice jalapeño into 2 pieces, removing seeds if you prefer less heat. Squeeze fresh lemon juice (about 1 oz). Chill a rocks glass in the freezer or with ice water.
- 2
Smoke wash the chilled rocks glass with applewood chips using a smoking gun or torch method, then fill generously with large ice cubes.
- 3
In a chilled shaker tin, add the fresh strawberries and muddle gently with the jalapeño slices and fresh lemon juice until berries release their juices and flavors meld (about 10–15 seconds).
- 4
Add Suntory Toki whisky, absinthe, Peychaud's bitters, and a couple of large ice cubes to the shaker. Seal tightly and shake vigorously for 10–12 seconds until well-chilled and mixed.
- 5
Double strain the mixture through a fine-mesh strainer and hawthorne strainer into the smoke-washed rocks glass over ice. Top with ginger beer to fill.
- 6
Garnish with a fresh strawberry and a lemon peel twisted over the drink to express citrus oils.