The Chef Table- Spiced Cinnamon Wine Cocktail
This cocktail concept takes you to a beautiful date night with a great dish and an amazing wine cocktail. Normally people drink wine on a date with that special someone. In this case, the cocktail experience provides the best of both worlds, a classic cocktail, and red wine. The delicious notes of Makers 46 and combination with the sweet and citrus notes of the Pierre Ferrand dry curacao and dry notes of the American Cabernet Sauvignon infused with cinnamon and anise star, gives this wine cocktail a magnificent and flavorful experience. Cheers.
Ingredients
- 1.5onz Makers 46
- 3/4onz Cabernet Sauvignon/Bourbon barrel reduction with spices. (recommends Josh Cellars Cab Sauvignon Bourbon barrel)
- 1onz Pierre Ferrand French dry Curacao
- 2 dashes of Black Walnuts bitters.
- Orange peel oil.
- Crystal clear big ice cube
Instructions
The prep for Chef Table is just add all ingredients into a mixing glass and stir.
On a small cooking pot place 8onz of the wine on a med-low temp with 2 cinnamon sticks and one anise star. When it gets hot enough add a small bag of smoky black tea for 20 minutes. Allow to cool down for a few minutes. Pour all the ingredients on a sealed container for 5 hours. Double strain the mixture and bottle it.
Garnish:Â Â Garnish is a long orange peel and placed in the rim of the glass.
Glassware:Â Vintage coupe glass and single serving wine carafe.
Author: Black Restaurant Week
About Black Restaurant Week – Black Restaurant Week LLC is an annual, multi-city culinary movement celebrating the flavors of African, African-American and Caribbean cuisine nationwide. Black Restaurant Week partners with black-owned restaurants, chefs, caterers and food trucks to host a selection of culinary experiences aimed to expand awareness and increase support for black culinary professionals. The organization was founded in 2016 by entrepreneurs Warren Luckett, Falayn Ferrell and Derek Robinson. Connect with Black Restaurant Week on Facebook, Twitter & Instagram.
