Smoked Wild Fashion Cocktail

This cocktail originated at The Wild Bar in Denver.  It was the brainchild of General Manager Anders Lehto, wanting to create a syrup to mimic the flavour of pastry to use in lattes. The Bar Manager, James Keiser decided it would be a delicious inclusion in cocktails and came up with an orange cardamom oleo saccharum (which translates to 'oil sugar'), to sweeten the combo of whiskey, manzanilla sherry and bitters

Please note: the oleo saccharum syrup should be made the night before

The Wild Fashion Ingredients

  • 45ml Rye Whiskey (your choice, but we enjoy Angel's Envy - nutty and lightly spiced)
  • 20ml Manzanilla Sherry (we bought the Barbadillo Amontillado from Dan Murphey's)
  • 15ml orange cardamom oleo saccharum
  • 3 dashes Peychaud's Bitters (Angostura Bitters is fine too, but Peychaud is less intense and offers an anise and cherry flavour)
  • Pinch of cherry wood chips
  • Lemon peel to garnish

Orange Cardamom Oleo Saccharum Ingredients

  • 1 Cup white sugar
  • 1 Cup hot water
  • 2 Oranges
  • 4 Tbsp. Cardamom Seeds
  • 4-5 Cinnamon Sticks

Cocktail Method

  • Add all of the the ingredients to a mixing glass with ice and stir.
  • Add wood chips to your Sixpence Alchemy Cocktail Smoker or Infuser (if using the infuser place the stainless steel disc on top of the mixing glass and insert the infuser's hose end into the centre of the disc).
  • Light the chips and allow the smoke to fill the mixing glass. Leave for 10 to 30 seconds (depending on the intensity of smoky flavour you desire).
  • Remove smoker of disc and strain your cocktail into a rocks glass. Garnish.

Orange Cardamom Oleo Saccharum Method

  • Peel the oranges and place the peels in a sealable container and lightly muddle.
  • Add the sugar and cover the container. Let it sit overnight.
  • Add the cinnamon and cardamom to a pot over medium heat.
  • Stir frequently until the spices become aromatic.
  • Add water, then bring to a light boil.
  • Add the sugar and orange peels from the container, bring back to a boil, and stir until all the sugar has dissolved.
  • Remove from the heat and let cool.
  • Strain through a fine strainer.
  • Will keep for 2 weeks in the fridge.

Happy Smoking!

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