Father’s Fireside
by Kai Lucas - @Kai.Lucas14
Ingredients
- 2 oz. Breckenridge Bourbon Whiskey
- ¼ oz. Salted Caramel Syrup*
- 2 dashes Black Walnut Bitters
- Smoked with Applewood
Preparation
- Grab a rocks glass and stirring tin and add your bitters, salted caramel syrup, and Breckenridge Bourbon Whiskey to the tin.
- Ice up your tin and stir for roughly 30 seconds until it chills nicely on the outside of the tin.
- Strain your cocktail into your empty rocks glass and place a large cube inside.
- Place inside of a cloche and load a smoke gun with applewood and smoke for roughly 5 seconds.
- Unveil your cocktail and garnish with a piece of salted caramel.
*Salted Caramel syrup
Ingredients
- 1 cup granulated sugar
- ½ cup water
- ¼ cup dark brown sugar
- 2 tablespoons of unsalted butter
- ½ teaspoon sea salt (or more to taste)
- ½ teaspoon smoked sea salt (optional)
- 1 teaspoon vanilla extract
- ¼ cup water (for dilution after caramelization)
Preparation
- Caramelize the sugar: In a medium saucepan, combine the granulated sugar and ½ cup of water over medium heat. Stir until the sugar dissolves, then increase the heat to medium-high, allowing the mixture to come to a boil. Do not stir after this point. Let it cook until the sugar turns a deep amber color (about 8-10 minutes).
- Add brown sugar: Once the caramel reaches a deep amber, add the dark brown sugar. Stir it in carefully, as the mixture may bubble up. Allow it to cook for an additional 1-2 minutes until the brown sugar dissolves and is fully integrated.
- Incorporate butter and salt: Remove the saucepan from the heat. Carefully add the unsalted butter, stirring until it melts completely into the caramel. Then, add the sea salt and smoked sea salt (if using) for depth of flavor. Stir until smooth.
- Dilute and Flavor: Add the ¼ cup of water to the caramel sauce, stirring continuously to thin it to the desired syrup consistency. This also helps balance the sweetness.
- Add Vanilla: Stir in the vanilla extract for complexity and to round out the flavor profile.
- Cool & Store: Allow the syrup to cool completely before using. Store it in an airtight container in the refrigerator for up to 2-3 weeks.
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