Picture this: a small bar community gathering to learn, make connections, and grow together. This is the magic I wanted to capture with my cocktail. The star of the show; Deanston Virgin Oak that is bold, young, and a waxy distinguishing character, I see a lot of similarities to our burgeoning bar community and have reflected these in my drink.

The core spirit, Deanston Virgin Oak, is the strong foundation of this drink, much like the people choosing to come together to do something unique creates the foundation of our bar community. Then, DOM Benidictine lends herbal and bittersweet complexity to deepen the flavours of honey, oily citrus, and aromatic spices. The milk washing of the spirit also delivers a silky texture, a runway for these big flavours of spice, heat, herbaceousness, and zesty citrus to strut on.

This is balanced by some sweet, spice, and acid with my Harvest cordial. The many ingredients in this cordial represent the different attributes each person can bring to the table. As each attribute & flavour of the Harvest cordial helps connect the complex flavours of my cocktail, it symbolizes how each person’s skill, and unique personality creates a bridge to opportunities within our community, including bar education, collaboration, and events. Much like the Deanston distillery creating opportunities of work, and connection when it began its journey in 1966.

Lastly, our seasoning with chocolate bitters provides an earthy aroma and taste while complimenting the toffee, and oak notes in Deanston Virgin Oak. I decided it only made sense to serve this cocktail in a decanter with the intention to share the flavours. Whether enjoyed with friends or colleagues, these moments are sacred. Together we are better.

• 2.5 oz Deanston Virgin Oak
• 1.5 oz “creamy” Benedictine*
• 2.5 oz Harvest Cordial **
• 20 drops Chocolate bitters

Method:

Add all ingredients into a shaker tin with ice, shake HARD for 15-20 seconds.

Double strain cocktail into cold beeswax coated decanter and serve for two. Glassware: a dainty etched Nick & Nora style glass (antique preferred) with beeswax painted onto the glass. Scale up the recipe to share with old friends, new friends, or work/bar friends. The beeswax will add an aromatic component when you take sip of this cocktail, letting the beeswax aroma linger on your fingers as well.

*”creamy” Benedictine:

• Add 500ml of DOM Benedictine to 150ml of 10% cream (must be whole cream/not vegan/or skim) (important to add the spirit into the milk, and not the other way around)

Let the DOM Benedictine curdle for at least 45 minutes, and strain through a coffee filter or cheesecloth.

**Harvest Cordial:

• In a lljar add:
• 500g honey (local/floral preferred)
• 1 peeled and sliced honey crisp apple
• 3 lemon peels (no pith)
• 2 oz unoaked chardonnay
• 6 oz fresh lemon juice
• 2 tablespoons of grated ginger
• hefty pinch of chunky maldon salt
• 3 oz water

Place jar in sous vide for 4 hours on 155F/68C, remove from sous vide, give a blitz with an immersion blender, and strain through fine mesh strainer