Looking at Bulleit Rye you immediately notice it’s irresistibly rich, amber color. It explodes with flavors of cherry cola, fall bake spices, subtle oak and warming cinnamon. Mysterious notes from the deep south of Corsier Red Absinthe fill this cocktail with tarragon wrapped in citrus infused hibiscus. Then balanced off with bold cherries that have a trace of black cardamom. The first sip of this cocktail warms you up, the second sip fills you with fire, and with the third sip….well, all I can say is, ‘Gun Powder and Lead’.
- 2 oz Bulleit Rye
- .5 oz Corsair Red Absinthe
- 2 dashes Woodford Reserve Cherry Spiced Bitters
- .5 oz Cherry-Black Cardamom Shrub
- Lemon wedge
- Orange Twist
Lightly muddle lemon wedge in a beaker. Then combine all ingredients except Corsair Red Absinthe to the beaker. Add ice and stir well. Add Corsair Red Absinthe to chilled rocks glass. Roll glass around coating as much of the inside surface as possible. Pour out remaining absinthe. Fine strain cocktail into chilled glass. Garnish with an orange twist.
Cherry-Black Cardamom Shrub
- 5 cups cherries halved and pitted
- 2.5 cups sugar
- 2.5 cups orange blossom honey
- 1/3 cup apple cider vinegar
- 1 stick of cinnamon
- 8 black cardamom seeds
Wash cherries. Cut in half and pit each cherry. Combine cherries, sugar and honey in a bowl. Stir all ingredients lightly muddling berries. Place bowl in the refrigerator. Let sit for 48 hours – making sure to stir three or four times a day. Add vinegar, black cardamom seeds, and a stick of cinnamon. Let sit in the refrigerator for 5-7 days. Again stirring at least once a day. Fine strain into an airtight container.