Summer of ’62
Recipe by Austin Millspaugh
Ingredients:
- 1 oz. Balcones Rye
- 3/4 oz. Green Chartreuse
- 3/4 oz. Averna
- 1/2 oz. Golden Syrup*
- 3 dashes Chocolate Bitters (Bar Keep) (or JOON’s FDA Bitters)
*Golden Syrup
- 1:25 – 1 simple
- Steep with 1/2 cup barley 15 min.
- Once off burner add .25 cup rice tea and let sit for 5 min.
**Meringue
- 4 Egg Whites
- 1/2 cup Powdered Sugar
- 1/2 tsp. Cream of Tartar
- pinch Salt
Preparation:
- Whip to Stiff Peak.
- Charge in ISI Charger with NO2.
Garnish: **Bread Flavored Meringue/Foam
Glassware: Footed Sazerac Glass
Cocktail Inspiration:
With the chocolate tones and breaded flavors in the Balcones Rye I want to compliment the cocktail with a low brow meets high brow version of a s’more.
The name of the cocktail is inspired by the 25th anniversary of “Sand Lot” and the concept of someone trying a spirit forward s’more for the first time… just as “Smalls” tired his first s’more in the movie of reference.
