Mardi Gras Bushwacker Cocktail
Ingredients
- 1 oz. of Planteray pineapple rum
- .5 oz. of Planteray dark rum
- .5 oz. of Sazerac rye
- 2 oz. of king cake syrup
- .5 oz. of espresso or cold brew
- .25 oz of heavy cream
- .25 oz. of lemon oleo (optional)
- 6 dashes of Angostura bitters
- 6 dashes of Tiki bitters
- 4 dashes of black walnut bitters
- 1 whole egg white
- Barspoon of egg yolk
Directions
Dry shake all ingredients until homogenized and a good foam has formed. Add ice and shake until well chilled. Strain into wine glass or glass of choice. Dust the top of the cocktail with cinnamon, coffee, and sugar.
King Cake Syrup
- 125g Cream Cheese (Bring to room temperature)
- 250g Demerara Sugar
- 250g Water
- A teaspoon of Vanilla Extract or Vanilla Bean Paste
- Half a teaspoon of Almond Extract
- 5 Cinnamon Sticks
- 3 Allspice Berries
- 1 Star Anise
Toast spices in sauce pot on low to medium heat for approximately 5 minutes until fragrant. Stay with spices while toasting, they can easily burn. Add remaining ingredients. Bring to low simmer for 15 minutes. Pull from heat and let cool. Remove whole spices. Blend syrup.
**Lemon Oleo
Peel 10 lemons. Weigh the peels. Place the peels in a large mason jar, plastic container, or ziploc bag. Add equal weight of cane sugar and muddle if in a solid container or massage if in a ziploc bag. Let sit for 2 to 4 hours, until the sugar crystals are dissolved. Strain off syrup (Oleo).
Cinnamon Coffee Sugar
4:2:1 Sugar:Cinnamon:Ground Coffee
