Champurrado Old Fashioned
Whiskey, Mezcal, Amaro Ciociaro, Cold Brew, Mole-spiced Cocoa Puffs and Burnt Honey
Bartender Laura Unterberg of The Fox Bar & Cocktail Club | Nashville
Adapted by StarChefs | April 2022
INGREDIENTS:
Mole-spiced Whiskey:
Yield: 3 liters
500 grams Cocoa Puffs
150 milliliters cold brew concentrate
½ teaspoon ground cayenne pepper
2 teaspoons paprika
32 grams organic cacao nibs
70 grams cracked cinnamon sticks
3 liters straight corn whiskey
Burnt Salted Honey:
Yield: 2 quarts
1 quart wildflower honey
10 grams sea salt
To Assemble and Serve:
Yield: 1 cocktail
½ ounce mezcal
¼ ounce Amaro Ciociaro
Orange oil
METHOD:
For Mole-spiced Whiskey:
Heat oven to 350°F. Spread a thin layer of cereal onto baking trays and lightly toast. In a large container, whisk together cold brew concentrate, cayenne, and paprika to create a thin paste. Stir in cacao nibs, cinnamon, and toasted cereal. Add whiskey. Close the container and gently shake to incorporate. Let rest at room temperature 48 hours. Strain through a black-napkin-lined chinois, firmly squeezing the cereal to release trapped liquid. Reserve.
For the Burnt Salted Honey:
In a pan over low heat, combine honey, salt, and 1 quart water. Simmer, stirring frequently, until it darkens in color. Remove from heat and let cool.
To Assemble and Serve:
In a mixing glass, add mezcal, amaro, 1 ¾ ounces Mole-spiced Whiskey, and ¼ ounce Burnt Salted Honey. Fill the glass with ice. Stir. Strain over a large ice cube in a chilled double Old Fashioned glass. Spray with orange oil.
