Great Canadian Wilderness Cocktail

One of the best things about taking a walk through the woods is the aroma coming from the trees. Cedar is among my favourite of the bunch so I wanted to incorporate it into this riff on Irish coffee. I also found cacao to be a wonderful way to complement this flavour for a perfect seasonal sipper.

Author

Brenton Mowforth

Prep Time: 00:15

Recipe Time: 04:30

Temperature : 135F / 57.2C

Ingredients

• **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

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

Finishing Steps

1. 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.