Photo Credit: Madelynne Ross/Black Restaurant Week, LLC


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.


Nigal Vann
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Black Restaurant Week
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.

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