This cocktail was created around a garnish. Yes, it usually happens the other way around. But, in January, when citrus season is in its peak, a dehydrated citrus slice was dipped in caramel. And, the caramel miscreant was born.
This recipe, created by bartender, Sean de Anda, is a take on a prohibition era cocktail called a Scofflaw. It’s creamy yet tart and absolutely delicious. Cheers!
Caramel Miscreant
Serves 1
1.5 oz rye whiskey
.5 oz Cocchi Americano
.5 oz Orasella cherry syrup
.75 oz juice from a blood orange
.25 oz lemon juice
1 barspoon molasses
1 egg white
Garnish with an Orasella cherry and a dehydrated lemon or blood orange slice. We dipped our citrus in dry caramel flavored with 3-4 drops orange blossom water.
Add all ingredients into a cocktail shaker. Dry shake vigorously. Add ice and shake to chill. Double strain into a coupe or a martini glass. Allow cocktail to cascade, giving you a nice velvety texture. Garnish.