Claptrap
💧0
A built cocktail featuring Sichuan Sesame Oil-Washed Blended Scotch and Drambuie.
Recipe by CameroxnWithAnXMethod
Built
Glass
rocks
Difficulty
Medium
Ingredients
Servings:
1
Your bar: 0/5
7.5 ml
7.5 ml
22.5 ml
🌱 Vegan🌾 Contains gluten🌾 Contains sesame
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AdInstructions
- Claptrap is a swizzled Scotch cocktail built on a Sichuan sesame-oil-washed Johnnie Walker Red Label, sweetened with Drambuie and a spiced honey syrup. Nutty, peppery, and long.
- Combine 2 oz (60 ml) Sichuan sesame oil-washed Scotch, 0.75 oz (22.5 ml) Drambuie, 0.25 oz (7.5 ml) infused-honey syrup and 0.25 oz (7.5 ml) lemon juice in a glass with one scoop of pebble ice.
- Swizzle until the ice has dissolved, pour into the serving glass and top with more pebble ice.
- Garnish with a dehydrated lemon wheel.
- Sub-recipes:
- — Sichuan sesame oil-washed Scotch — fat wash
- Infuse 3 oz (90 ml) sesame oil with 7 g crushed Sichuan peppercorns for 12 hours, then filter. Add the infused oil to 12 oz (375 ml) blended Scotch, shake to combine, freeze overnight, and strain through a cold coffee filter.
- — Infused-honey syrup (66° Brix) — house syrup
- Sous vide 12 oz (500 g) honey with 4.6 g star anise pods, 18 g orange peel, 0.2 g rosemary and 10 saffron threads at 150°F (65.5°C) for 2 hours. Strain, then combine 300 g infused honey with 70 ml water.
- Recipe by Cameron Anderson (cameroxnwithanx.com). Republished with permission.