Congratulations to Cedar Ridge Distillery for cranking out 20 years of delicious Iowa proud spirits! I decided to do a little research on Iowa produce and culinary delights, and discovered the Scotcheroo. All my life, I thought there was only one addictive dessert made from Rice Crispy cereal, the classic Rice Crispy marshmallow treats. If you are not from the mid-west, let me introduce you to the Scotcheroo, a fabulous combination of rice cereal, peanut butter, sugar, butterscotch, and chocolate. Interesting, that these happen to be the perfect flavors to combine with bourbon, don’t you think?
Now to incorporate this iconic Iowa treat into a cocktail. It’s easier than you think, you don’t need to mimic the flavors with unusual bottles of spirits, you simply need to make a syrup from a Scotcheroo itself. All of the ingredients you need are already there, just add water and simmer. Marry it up with a higher proof Iowa whiskey, specifically the Cedar Ridge Bottled in Bold Bourbon, and you have the perfect Iowa dessert in a glass.
21 Scotcheroo
Equipment
- Saucepan
- Measuring cups
- Strainer
- Jigger
- Cocktail shaker
- Hawthorne Strainer
- Bar Spoon
Ingredients
- 2 oz Cedar Ridge BIB Iowa Bourbon Whiskey
- 1 oz Scotcheroo Syrup
- 1 bar spoon Amaro
- 2-3 dashes Cocao Bitters
Instructions
- Add all ingredients to a cocktail shaker
- Add ice and shake until well chilled
- Strain cocktail into a rocks glass over fresh ice or serve neat in a small chilled coupe glass
- Garnish as desired, or serve with a Scotcheroo!
Scotcheroo Syrup
Ingredients
- 8 oz Scotcheroo Bars
- 1.5 cups Water
Instructions
- In a medium saucepan, bring Scotcheroo bars and water to a boil over medium-high heat, stir occasionally to break up the bars
- Reduce heat, and simmer for 5 minutes
- Strain into an air tight container
- Chill for use in cocktails, store in the refrigerator
