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 cocktail shaker add
Dry shake vigorously for 10 seconds
Pour over ice in rocks glass
Add 3 drops of habanero bitters (if needed for extra heat)
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.
Garnish with sliced jalepoño.
Be the first to learn about our barrel aging tips, recipes, news, exclusive offers and more.