I want to hand out some props to my Twitter friend @TheDiveWhisperer for inspiring the name of this cocktail. I have held off posting it for want of an appropriately great name, and fear of the wrath of the Pappy community, but this gave it to me:
Yes, folks I have succeeded in bringing back the aromatic essence of my dad with this one. I said "ghost of my father" then realized Dad was the first "Pappy"in my life so ....
Cherry Tobacco Smoked Old Pappy Cocktail
2 Oz. Pappy Van Winkle 15 Year Old Bourbon
1/4 Oz. Luxardo Maraschino Liqueur
1/4 Oz. Aromatic Cherry Tobacco Infusion*
2 Dashes Orange Bitters
Large Ice Sphere or Cube
In the morning of the day you are going to try this cocktail take one Luxardo Maraschino cherry (per drink) and drop it in just enough of the Pappy to cover the cherry. Let that get nice and drunker all day. Next, prepare your cherry tobacco infusion*.
Chill your glass ahead of time in the freezer.
Mist the glass with a quick spritz of the Aromatic Cherry Tobacco Infusion. If you don't have a cocktail mister, simply wash the glass interior with the tobacco infusion.
Add your ice cube or sphere then pour in the Luxardo, then the Pappy and give this about 12 stirs with the bar spoon to chill.
Drop the orange bitters on top of the ice then garnish with the Pappy soaked Luxardo Cherry and serve.
I took a teaspoon of Gawith Hoggarth & Co. Top Black Cherry tobacco and dropped it into a bit of Pappy in a very small glass bottle.
I let that infuse for a few hours, just until I got that hint of cherry and tobacco. I didn't want it too powerful, just enough to lend the smoky tobacco and a little extra cherry into the cocktail as a teaser. When the cherry and the tobacco hit your nose your infusion is ready.
Strain the tobacco out of the infused bourbon and pour the infusion into a cocktail mister. There should be just enough to mist two cocktails.
1 Oz. White Cream de Cacao
1 Oz. Green Creme de Menthe
1 Oz. Half & Half
Dip the rim of your cocktail glass into simple syrup, then dip into the chocolate sprinkles.
Chill the glass in the freezer.
Fill a cocktail shaker with ice, add the chocolate vodka, creme de cacao, creme de menthe and half & half and shake until well chilled. Strain into your chilled glass and serve.
But, with all the hooplah about it lately in the booze community I thought I'd have a go at it to suit myself and my desert environment. So, the first thing I did was remove the ginger beer and vodka and replace it with ginger ale and tequila.
Yes, I went there.
1-1/2 Oz. Anejo Tequila
1/2 Oz. Fresh Citrus Juice
1/2 Oz. Agave Syrup
GARNISH: Wild Hibiscus Salt Flakes, Citrus Wheel
GLASS: Highball, Pint
TOOLS: Cocktail Shaker, Strainer
Rub glass rim with citrus, dip in the hibiscus salt flakes, chill your glass in the freezer.
Add the ingredients, except the ginger ale, to an iced filled cocktail shaker, shake until icy cold then strain into the chilled glass.
Garnish and serve.
I'm going to be completely up front here, I stole this whole recipe from Alton Brown. Well, almost. I cheated and used eggnog I bought from the store because I'm not Alton Brown. And I made it chocolate. And I used a different (and more) booze. And I'm lazy and I didn't have time for homemade eggnog because a couple of friends stopped by with a bottle of what they called "bourbon" that was actually a bourbon liqueur called Sweet Lucy.