Global Makers Cocktail Showcase

Ingredients

• 50ml Maker’s Mark 46 Bourbon Whisky
• 20ml Acid-Adjusted Lime Juice (Super Lime)
• ⁠15ml Sous-Vide Cooked Blackberry, Sage, and Honey Syrup
• 10ml Crème de Mure
• 30ml Egg Whites
• ⁠2 Dashes Peychaud’s Bitters

Method

Dry and wet shake.

Drink Serve

• Glassware: Coupe Glass
• Ice : Served Up (none)
• Garnish: Sage Leaf

Ingredients

• 40ml Maker’s Mark Bourbon Whisky
• 15ml Coconut Milk
• 5g Hojicha
• 30g Grape
• 10ml Sherry
• 5g Honey

Method 

Combine all ingredients together and strain through a coffee filter until clear.

Drink Serve 

• Drinkware: Coupe Glass
• Ice: Served Up (none)
• Garnish: None

Ingredients 

• 40ml Maker’s Mark Bourbon Whisky
• 5ml Maker’s Mark Cask Strength Bourbon Whisky 
• 90ml Strawberry Solution
• 10ml Fresh Lemon Juice
• 10ml Basil Dry Vermouth*

*Basil Dry Vermouth (creates 1L)

• 1g Salt
• 110g Strawberry
• 5.5L Carbonated Water
• 1.1L Shiitake Mushroom Honey Water (2:1)
• 120ml Homemade Apple Cider Vinegar Aged in Maker’s 46 Bourbon Whisky
• 10 leaves of Star Hill Farm’s basil, frozen and blended

Method 

Batch all ingredients and carbonate. Pour into Collins glass over spear ice. Garnish with a basil flower.

Drink Serve 

• Glassware: Collins
• Ice: Spear
• Garnish: Basil Flower

Ingredients & Method

Part A - Habanera Maker's 46

• 6 Frozen Habanero Chili Peppers (must be left in freezer for a minimum of 24 hours)
• 700ml Maker’s Mark 46 Bourbon Whisky

Part B - Milk Punch Component

Part B.1 - Fig Leaf Milk

• 1L Full Cream Milk
• 10 Large Fig Leaves

Part B.2 - “Tea” Component

• 300ml Maker's Mark 46 Bourbon Whisky
• 100ml Cocchi Americano Bianco
• 200ml Giffard Apricot du Roussillon
• 50ml Lemon Juice
• 30ml 10% Lactic Acid Solution

Method

Part A - Habanera Maker's 46

• Combine the above components in a vac bag and sous vide for an hour at 60 degrees Celsius. Remove from sous vide, strain, and set aside.

Part B - Milk Punch Component

Part B.1 - Fig Leaf Milk

• Combine milk and fig leaf in a container and let sit in fridge for a minimum of 24 hours to infuse.

Part B.2 - “Tea” Component

• Combine “Tea” Component ingredients in a large measuring jug. In a separate jug, add 400ml of the fig leaf milk. Slowly pour and mix the “tea” into the fig leaf milk and let sit for a minimum of 30 minutes, giving acid time to split the milk. Once the liquid has clearly been split, pour through a coffee filter and set aside for later.

Ratio: 20ml Part A / 70ml Part B

• Firstly, ensure both Part A and Part B ingredients are chilled prior to mixing.
• Add above ingredients into a mixing glass and stir for a short amount of time for only minimal dilution and additional chill.
• Strain over block ice in an old-fashioned glass.
• Garnish with a fig leaf coin floating on top of the block ice.

Drink Serve

• Glassware: Old-Fashioned Glass
• Ice: Block Ice
• Garnish: Fig Leaf Coin