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Blackberry-Rhubarb Mint Julep, Kumquat-Anise Whiskey Sour and Boozy Chocolate Egg Cream


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  • Author: Amanda Marsteller
  • Total Time: 20 minutes
  • Yield: 1 1x

Description

A trio of whisky cocktails, infused with fresh fruits and an unexpected addition from the grocery store aisle.


Ingredients

Scale

For Blackberry-Rhubarb infusion:

  • 1 Mason jar
  • 1 cup mid-level whisky
  • 1/2 cup blackberries
  • 1/2 cup rhubarb, chopped

For Mint Julep:

  • A few sprigs of mint
  • 1 tablespoon agave
  • 2 ounces blackberry-rhubarb whisky
  • Crushed ice

For Kumquat-Anise infusion:

  • 1 Mason jar
  • 1 cup mid-level whisky
  • 12 star anise pods
  • 1/2 cup kumquats, sliced in half

For Whiskey Sour:

  • 1 tablespoon agave
  • 2 tablespoons fresh lemon juice
  • 2 ounces infused whisky
  • Ice cubes
  • Maraschino cherry for garnish

For Cocoa Puffs infusion:

  • 1 Mason jar
  • 1 cup mid-level whisky
  • 1 cup crushed Cocoa Puffs chocolate cereal

For Boozy Egg Cream:

  • An inch’s worth in bottom of glass of Fox’s U-Bet chocolate syrup
  • Another inch’s worth whole milk
  • 2 ounces infused whisky
  • Plain seltzer as needed
  • Pinch of cocoa powder

Instructions

For the Blackberry-Rhubarb infusion:

  1. Clean the mason jar with hot water before adding in the cup of whisky.
  2. Add in the blackberries.
  3. Rinse and chop rhubarb into 1/2 inch pieces, add those to whisky as well.
  4. Close the Mason jar and shake it around for a minute to set the flavors in motion.
  5. Allow the whisky to infuse for up to a week, tasting it occasionally to determine the potency.
  6. When ready, run the whisky through a sieve lined with cheesecloth or coffee filter to remove all fruit pieces.

For Mint Julep:

  1. Add a sprig of mint leaves and the agave to a cocktail shaker.
  2. Muddle the mint to release the oils.
  3. Add in the infused whisky and fill the shaker with ice, shaking it up until it becomes frosted.
  4. Serve the cocktail with another sprig of mint.

For Kumquat-Anise infusion:

  1. Clean the mason jar with hot water before adding in the cup of whisky and the star anise.
  2. Rinse and slice the kumquats in half and add to the whisky.
  3. Close the Mason jar and shake it around for a minute to set the flavors in motion.
  4. Allow the whisky to infuse for up to a week, tasting it occasionally to determine the potency.
  5. When ready, run the whisky through a sieve lined with cheesecloth or coffee filter to remove all fruit and star anise pieces.

For Whiskey Sour:

  1. Combine the agave, lemon juice and whisky in a cocktail shaker.
  2. Fill it with ice and shake until it becomes frosted.
  3. Serve on the rocks with a cherry garnish.

For Cocoa Puffs infusion:

  1. Clean the Mason jar with hot water before adding in the whisky.
  2. Crush the Cocoa Puffs and add them to the whisky.
  3. Allow the whisky to infuse for up to a week, tasting it occasionally to determine the potency.
  4. When ready, run the whisky through a sieve lined with cheesecloth or coffee filter to remove all cereal sediment.

For Boozy Egg Cream:

  1. Stir the chocolate syrup, milk and whisky together in a tall 8 ounce glass with a fork.
  2. Continue stirring and add in the seltzer until the glass is full and famously frothy on top.
  3. Sprinkle a little cocoa powder on top.
  4. Call it a day.
  • Prep Time: 10 mins
  • Cook Time: 10 mins
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