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Bitters / 11.21.14 / by Chris Gianaras

Farmhouse Velvet

Farmhouse Velvet
Photo courtesy of 4th & Swift

Serves
1 beverage

from Chris Gianaras of 4th & Swift, Atlanta, GA

Ingredients

1 whole egg, beaten

1½ ounce Teeling Irish Whisky

¾ ounce Cranberry-Sage Syrup (recipe follows)

½ ounce Nux Alpina

½ ounce Heavy Cream

1 dash Aromatic Bitters

Fresh ground nutmeg

For the Cranberry-Sage Syrup

1 quart fresh cranberry juice

½ bunch of fresh sage, leaves torn

4 cups sugar

Directions

To Assemble the Farmhouse Velvet

  1. Shake all ingredients vigorously without ice, and then again with ice.
  2. Double strain into chilled snifter.
  3. Garnish with grated nutmeg.
Cranberry-Sage Syrup
  1. Heat juice in a saucepan with sage leaves and bring to a boil.
  2. Add sugar and reduce heat.
  3. Stir until sugar is dissolved, remove from heat, and allow to steep, covered in plastic wrap until cool.
  4. Strain out sage and store refrigerated in a glass jar or squeeze bottle.
Editor’s Note: Obviously, the Cranberry-Sage Syrup recipe makes much more syrup than what one cocktail calls for. Try it to soak pound cake or as a glaze for pork, or just have lots of friends over for a Farmhouse Velvet. 

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