MOON DANCE COCKTAIL
Summer campfires are great, but there’s nothing cozier than snuggling up around the fire ring on a crisp autumn night under the light of the moon. Unless it’s doing all of the above with a Moon Dance cocktail in your hand. Designed by award-winning mixologist Nic Christiansen, this delicious concoction is comfortingly autumnal with a brisk, herbaceous edge.
Every ingredient in this cocktail works together. The Moon Dance cocktail pairs subtly smoky Barrell American Vatted Malt with the spicy, bittersweet flavor of Amaro Montenegro. Chai-laced Demerara syrup evokes the comforting aromas of autumn baked goods like gingerbread and cinnamon cookies and underscores the baking spices in Barrell Bourbon Batch 025. And that whisper of fresh rosemary amps up the herbal tones in the amaro while lending the drink its own refreshing, resinous edge.
1.5 oz Barrell Bourbon Batch 025
.5 oz Barrell American Vatted Malt
.25 oz Chai Demerara Syrup (See recipe below)
.25 oz Amaro Montenegro
2-3 dashes Angostura Bitters
Garnish with fresh rosemary
Chai Demerara Syrup
Brew 1 cup of high quality Chai Tea with 3 tea bags or equivalent loose leaf amount.
Combine ingredients in a saucepan.
1 cup Strong Chai Tea
2 cups Demerara Sugar
1 teaspoon Vietnamese Cinnamon
Brew one cup of high quality Chai Tea with three tea bags or equivalent loose leaf amount. In a saucepan, combine one cup of strong chai tea, two cups Demerara sugar, and one teaspoon Vietnamese cinnamon. Heat on low, stirring until sugar has dissolved. Chill before use.
Combine all ingredients into a mixing glass, fill with ice and stir for about 10-12 stirs. Strain into a cocktail glass and garnish with expressed rosemary.