Musik à la carte Vol.32: NBC Hannibal – Classical Music Season 2

Ob Hannibal diesen Drink anrühren würde, sei dahin gestellt. Er ist mehr so der Rotwein-Typ. Trotzdem ist das eine schöne Idee eines Fans. Und die Musik passt nicht nur zu menschlicher Lunge.
The Chesapeake Ripper



Scotch and lemon-thyme cherries:
1/4 cup granulated sugar
1/4 cup cold water
A few sprigs of lemon-thyme or regular thyme
1/2 cup scotch
1/2 cup good quality dried cherries (If you can, try to find ones without any additives or preservatives. If not, rinse the dried cherries under cold water in an attempt to remove any oils that may be clinging to them)
Combine the sugar, water and thyme in a small pot and bring to a boil. Remove from the heat and add the scotch and cherries. Cover cherries and leave to plump for approximately 30 minutes. Once plumped, pack the cherries into a resealable jar and refrigerate until ready to use. This also works well with other spirits such as bourbon or rye.
Shiitake infused scotch:
15g dried shiitake mushrooms
1 cup blended scotch
In a clean jar add mushrooms and pour over scotch. Cover and leave to infuse for 1 hour. Strain mushrooms through a fine-mesh sieve or cheesecloth, to ensure all mushroom particles are removed. These proportions can be easily multiplied for larger batches. I used Compass Box Great King Street Artist’s Blend Scotch because of it’s reputation for working well in cocktails. It plays well with other ingredients and is less expensive than a single malt.
To make The Chesapeake Ripper:
2 ounces shiitake infused scotch
1/2 ounce Gonzalez Byass Nectar Pedro Ximénez Dulce Sherry
3 dashes Fee Brother’s Black Walnut Bitters
2 dashes Regan’s Orange Bitters No. 6
scotch infused cherries for garnish (skewered on a thyme sprig, if you like)
In a cocktail shaker filled with ice add the scotch, sherry, and both bitters. Stir to mix and strain into a small tumbler over ice. Garnish with the cherries.
You’d better not drink that on an empty stomach…