Great Canadian Wilderness Cocktail

Ingredients for 1

• **For the Cedar Cocoa Nib Whisky**

• 250ml (1 cup) Canadian whisky

• 7g (1 tablespoon) cocoa nibs, crushed

• 3g (1 heaping tablespoon) cedar leaves

• **For the Cocktail**

• 4 fluid ounces hot brewed coffee

• 1 ½ fluid ounces Cedar Cocoa Nib Whisky (from above)

• Barspoon of maple syrup

• Lightly whipped cream

• Cedar leaf, for garnish

Directions

• Step 1

  Make the Cedar Cocoa Nib Whisky: Attach the Anova Precision Cooker to a vessel of water and set the temperature to 135°F (57°C).

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  Step 2

  Combine the whisky, cocoa nibs, and cedar leaves in a chamber vacuum pouch and seal using the normal vacuum and normal seal in the Anova Precision Chamber Vacuum Sealer. Transfer to the water bath and cook for 2 hours.

• 

  Step 3

  Strain the mixture through a fine-mesh strainer into a storage container and let cool. Cover and store at room temperature.

• Finishing Steps

• 

  Step 0

  Make the cocktail: Combine the coffee, infused whisky, and maple syrup in a heat-tempered glass. Give a quick stir using a bar spoon. Carefully layer on the lightly whipped heavy cream. Garnish with the cedar leaf and serve.

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