18 Oct Trailblazer
Glassware: Rocks glass
- 1.5oz Maker’s 46
- .5oz pumpkin seed infused Dolin blanc vermouth*
- .5oz Lustau Pedro Ximenez Sherry
- 1 dropper allspice dram
- 1 bar spoon maple syrup
Add to mixing glass and stir for 15 seconds with ice. Prep a rocks glass with flamed mace. Add ice and pour cocktail. Garnish with skewered caramel and cheddar popcorn (recommend Garrett’s)
*Pumpkin Seed Dolin Blanc Vermouth: roast a half cup of raw pumpkin seeds with thin layer of olive oil and minimal salt in oven at 350 degrees until fragrant (about 7 minutes). Add to Mason jar and lightly muddle to crack open seeds. Add one cup of Dolin blanc vermouth and cover and sit at room temperature for no more than 6 hours. Strain out seeds.
*Mace: infuse nutmeg in a high proof (190 proof) neutral spirit and add to atomizer. Spray over a flame, into the glass.