#oleosaccharum

Last stop on the city bar tour is @theconnaught hotel in #Mayfair. This is 'The Burning Peat'. Blended & Peated whiskies, #OleoSaccharum, #Barley & #Osmanthus #Tea & #Sherry. Served with an edible peat sponge! 🙀 (at The Connaught)

#Sundaynight #culinaryexperiments. Trying my hand at #homemade #coldbrewcoffee and #oleosaccharum

Fish House Punch via @deadrabbitnyc (from the Dead Rabbit Drinks Manual). I have to admit I'm not a huge fan of the original Fish House Punch - it goes down very easily, but I prefer my drinks with a little more edge to them. The Dead Rabbit's version brings that edge - actually several sharp ones. The cognac is replaced with Laird's Bonded, and the rum comes as a tiki-like mixture of three different rums, two of which (Cruzan Blackstrap and Smith & Cross) are notorious for bogarting the spotlight. To even the score, we get Lemon Sherbet (lemon oleo-saccharum blended with lemon juice and reduced to a syrup) which adds that classic punch-bowl brightness. This is why the Dead Rabbit is fucking awesome - homage to the classics, updated for the modern palate. It's like Hooked on Classics for cocktails, but... good? Hopefully we won't all be embarrassed about this a decade out from now. Anyway - I made mine à la minute, so I divided all proportions roughly by 10 (to taste). 5 oz lemon sherbet, 10 oz Laird's Bonded Applejack, 3½ oz Smith & Cross, 3½ oz Banks 7 rum, 3 oz Cruzan Blackstrap rum, 5 oz Merlet Crème de Pêche, 7½ oz fresh lemon juice, ⅓ oz Dead Rabbit Orinoco Bitters, fresh nutmeg garnish. #deadrabbit #fishhousepunch #oleosaccharum