Last month, a couple of my friends took me out for a birthday dinner. It's still outdoor dining only in New York City but it was a lovely evening at an excellent restaurant and what could be nicer than eating outside with a summer breeze.
The cocktail menu had lots of tasty sounding options but there was no way I could pass up a Cracker Jack Old Fashioned. It was even advertised to come with a "disappointing" prize. Bring it on!
What arrived was a good bourbon old fashioned but, other than the prize (a whistle), there wasn't much Cracker Jack flavor. Obviously I had to try to do better. The trick is definitely to marinate the Cracker Jacks in bourbon for a minimum of three days. I tried shortcutting it by pureeing the mixture in a blender and then straining but the flavor wasn't as strong as my three-day batch. Once I had my infused bourbon, I decided to go with a more caramel flavored cocktail so I added some buttershots and milk. It's sweet and strong and good. The restaurant didn't serve it with a Cracker Jack snack but I sure did. Cheers!
Yield: 2 Servings
Cracker Jack Cocktail
Prep time: 7 MCook time: Total time: 7 M
Recipe for a cocktail with butterscotch liqueur, milk and Cracker Jack infused bourbon.
For the Infused Bourbon:
- 8 oz. Bourbon
- Cracker Jacks
For the Cocktail:
- 4 oz. Cracker Jack infused bourbon
- 2 oz. Buttershots liqueur
- 3 oz. Whole milk
- Add the Cracker Jacks to a jar with a tight fitting lid like a canning jar. Pour over the bourbon, stir and seal the jar. Leave on the counter for a minimum of three days, shaking a couple of times per day. When ready strain out the spent Cracker Jacks. If your bourbon is cloudy, run it through some cheesecloth.
- To make the cocktail, fill two cocktail glasses with ice and stir in 2 oz. each of the bourbon and 1 oz. each of the buttershots liqueur. Pour in 1 1/2 oz. of the milk each and serve.
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