Pour Graham’s Late Harvest Port 12 Years into the barrel (keep the bottle) and let cure for a week.
After a week, empty the barrel-aged port back into the bottle (save for another cocktail) and pour Gibson’s Rye into your barrel. Let it age for 3 to 4 weeks.
In a saucepan, boil 1 cup of water and add 1 cup of sugar. Stir until sugar is dissolved.
Turn the heat down to simmer and add 1 jalapeño (sliced).
Let sit for 30-45 minutes. The longer it simmers, the spicier the syrup.
To give your tumbler the lightest smoke flavour, first, rinse your glass with water. Then, chill your glass in the freezer. Prepare the cocktail, and right before you pour, take oak shaving or oak sticks and set it on fire, preferably with a blowtorch. Take your glass and place it over the flame to suffocate the fire.
4-5 Weeks
In a cocktail shaker add
Pour over ice in rocks glass
Add 3 drops of habanero bitters (if needed for extra heat)
Garnish with sliced jalepoño.
Hand-made premium oak barrels specially designed and crafted for aging spirits and cocktails.
info@urbanbarrel.ca
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