We're going to let the Examiner pinch hit on this week's cocktail, because we're still hungover from New Year's and can't think about mixing a drink just yet. But, in theory, this drink from Brandon Josie at 15 Romolo sounds pretty tasty. Yes, it involves a little bit of prep-cooking on your part, but it's winter, and what better stuff do you have to do on a Friday night besides cooking up a little persimmon compote for a lovely, wintry cocktail?
Also of note, prior to becoming one of the city's bar stars, Brandon was a flight attendant, a barista, and a forklift operator. (Photo: Mike Koozmin/Examiner)
2 oz Chai tea-infused Four Roses bourbon (put a handful of Chai tea into bourbon, let steep 45 minutes)
½ oz persimmon compote (simmer sliced persimmon with sugar, apple juice, vanilla bean, pinch of allspice)
½ oz lemon juice
Dash of Peychaud’s bitters
Mix in cocktail shaker. Serve on the rocks; finish with a spray of Ledaig 10-year-old scotch; garnish with lemon twist.