Ingredients:
2 oz S.S. Sorghum Whiskey
.75 oz Piloncillo-Sorghum Syrup*
.75 oz Lemon Juice
1 Egg Yolk
Ground Cinnamon
Directions:
Add all ingredients to shaker tin (adding yolk last). Dry shake for a few seconds. Add ice. Shake hard until tin is frosted (about 10 seconds). Fine-strain into chilled coupe or cordial glass. Top with fresh ground cinnamon. Enjoy!
*For the Piloncillo-Sorghum Syrup:
Add 1 quart water to 2 quarts piloncillo sugar. Bring to boil and keep there for 2 minutes. Then add 1/4cup sorghum syrup. Bring back to boil. Reduce to a simmer and cook for 15 minutes. Let cool and store in refrigerator.
This cocktail was created for our “Voyage to Yesteryear… Sinking of the S.S. Sorghum Whiskey” event that we held at The Libertine as part of the 2015 St. Louis Craft Spirits & Cocktails Week.
Cocktail guru Ben Bauer created a special flight of cocktails to commemorate the end of the very last bottles of the first batch of our S.S. Sorghum Whiskey.
