A Prohibition-style Winter Cocktail in New York City
The smell of burning wood takes Josh Brandenburg, head mixologist at The Royalton, back to his childhood, to stoves warming him on winter mornings. The result is a nostalgia-fueled drink made with charred hickory-chip infused Bulleit Bourbon blended with Crown Maple Whiskey because of its lack of sweetness, as well as applejack and honey syrup.
Finally, he flame torches a hickory chip, drops it into the drink and caps the fumes with a glass to capture the aromas.
Even before you sip an ounce, the vanilla from the bourbon’s barrel notes hits you. As the smoke dissipates, caramel gives way to toffee and chocolate and even a surprising touch of toasted marshmallows which linger on the tongue just perfectly before it all ends; you’ll feel you’ve had a hearty holiday breakfast in a glass.
It’s such a popular concoction that one particularly frosty day “we sold around 58 glasses of them,” says Brandenburg.