- 2 oz vodka
- ½ oz St. Germain Liqueur
- ¼ oz dry vermouth
- 1 oz Spiced Cranberry/Rosemary Sauce*
- ½ oz lime juice
- Pernod Absinthe mist garnish: rosemary sprig
Spray a chilled Coupe with one mist of absinthe.
Place all ingredients in shaker. Shake and fine-strain into the prepared Miracle® Coupe. Garnish with a sprig of rosemary
Crispy Brussels sprouts with Neuske’s bacon and Rye Whiskey Maple Caramel
1# Brussels sprouts shaved. Use a slicing blade on a food processor, a knife, or (very carefully!) on a mandolin.
- 1 package of bacon small diced
- 1 cup maple syrup
- 6oz rye whiskey
- Coarse sea salt to taste.
Cook bacon in a saute pan until cooked through but not yet crispy. Let cool.
Heat whiskey in a sauce pot to a simmer. Add whiskey and light on fire to cook out the alcohol. When the flame goes out turn off the heat, stir, and cool.
In a large pot of canola oil or a deep fryer at 350 degrees, fry Brussels with bacon until brown and crispy. Drizzle with whiskey caramel and sprinkle with sea salt.