Prepare yourself for a Salted Turtle Candy, accepting the challenge from Jackrabbit Whiskey. I was put to the test by Devon Butler from the Exhibition Room in Long Beach, California to fat wash their Jackrabbit Whiskey in a deliciously creative way, then create a cocktail that might make it onto their menu. That’s a challenge I could not ignore.
I have played with several fats and spirits, infusing with savory and sweet ingredients, but for some reason my mind went straight to one of my favorite treats, a salted dark chocolate caramel. And it totally worked. It actually worked too well. The fat-washed bourbon was enough, it’s mind-bendingly delicious. I could sip this neat every night for the rest of my life, but then I made a cocktail anyway. The cocktail is also a decadent sip, so be sure to leave room for dessert.
Tortoise and Hare
Equipment
- Mixing Glass
- Strainer
Ingredients
- 2 oz Browned Butter & Dark Chocolate Washed Jackrabbit Whiskey
- 1 oz Caramel Syrup
- 0.25 oz Amaro I used Amaro Averna
- 2 drops Saline Solution
Instructions
- Add all ingredients to a cocktail mixing glass with filled ice and stir until well chilled.
- Strain into a rocks glass over fresh ice, or a large cube.
Cheers!
Browned Butter and Dark Chocolate Washed Bourbon
Equipment
- Saucepan
- Airtight Container
- Fine Mesh Strainer
Ingredients
- 12 oz Bourbon I used Jackrabbit Whiskey from Willie’s Tin Shop
- 4 oz Unsalted Butter
- 1.5 oz Dark Chocolate Bar about 4 squares
Instructions
- Place butter in a saucepan over medium-high heat, stirring regularly.
- The butter will melt, then boil, bubble and foam releasing the moisture, when it smells nutty and you see the color change to deep golden (this should take about 5 minutes)
- Remove from heat and add the dark chocolate, stirring until completely smooth.
- Let cool for 5 minutes, then add the whiskey, and stir to incorporate.
- Pour mixture into an airtight container, and rest on the counter for 24 hours.
- Strain using a paper coffee filter (preferred) or fine mesh strainer into an airtight container.
- Store in refrigerator.
Caramel Syrup
Equipment
- Small Saucepan
Ingredients
- 4 oz Caramel Sauce
- 4 oz Water
Instructions
- In a small saucepan, bring water to a boil.
- Remove from heat and stir in caramel sauce till dissolved.
- Bring to room temperature or chill, for use in cocktails.
- Store in the refrigerator.
Saline Solution
Ingredients
- .25 tsp Salt
- 1 tbsp Water
Instructions
- Mix well until salt is dissolved
- Make batch as large as needed
- Store in a labeled container
