Ryeders on the Storm

Kindred Spirits by | Feb 2013 | Issue #73

Crafted at The Optimist in Atlanta, Ga.

As the Mayan calendar came to an end, one thought came to mind … what would I appreciate if the Heavens came raining down. My first intuition: some of that good ol’ Southern Shine. So, creating a drink for 12 of Atlanta’s best chefs taking over One Eared Stag for an End of the World dinner came pretty easy. I said, What the hell, let’s keep it over an open flame. I kept the bourbon batter and smoked water piping hot in skillets over a bonfire, and then mixed it up with the “shine” and Boulevard’s Rye on Rye. By the end of the night, hell … I don’t think any of us would have known the end of the world was possible. Cheers!

1/2 oz Bourbon Vanilla Bean Butter Batter*
1.5 oz Apple- & Brown Sugar-Infused Charred Oak “Shine”**
3 oz Boulevard Smokestack Series Rye-on-Rye 2013
3 oz smoked water***

Mix all together in a pint glass, making sure the batter and smoked water are boiling hot. Strain into a mason jar … or rocks glass … or a Solo cup—whatever you have will work just fine. Garnish with 3 slices of apples that have been marinating in the “shine.”

*Bourbon Vanilla Bean Butter Batter Ingredients
0.75 qt vanilla bean ice cream
2 oz bourbon
2 each Madagascar bourbon vanilla beans
1/2 lb. unsalted butter
2 tbsp allspice
1 tbsp nutmeg
1 cup whipping cream
1/2 cup brown sugar
1/2 cup granulated sugar
1 tbsp kosher salt

Toast spices in saucepan, then add cream and ice cream, and bring to boil. When melted, add sugar, bourbon and vanilla. Whisk for 5 minutes. Add butter and let melt.

**Apple- & Brown Sugar-Infused Charred Oak “Shine”: moonshine infused with charred oak chips, 1/4 cup brown sugar and 2 Gala apples.

***Smoked water: H20 smoked over hickory for 7 hours at 150°F.