For the past few years I’ve worked with event producer and culinary mastermind Emily Cavalier on her rotating supper club series known as Midnight Brunch. Along with Deadrabbit bartender Pamela Wiznitzer, I’ve worked on the cocktails for each of these late night events. Every few months Emily hosts a themed Midnight Brunch featuring a different culinary theme and different spirits highlighted in the cocktails.
The latest Midnight Brunch is planned for January 26th and has features the theme of “Whisk(e)y and Meatballs”. As a fan of both I’ve been looking to creating some new cocktails for this upcoming event. One of the sponsoring whiskies is Black Grouse, the smokier sibling to Famous Grouse a blended whisky that primarily features a blend of Highland Park and Macallan to create a soft yet well developed final product. Black Grouse takes these same whiskies and adds some Islay components to create a blended whisky that has elements of smoke to the flavor profile.
Keeping this in mind, and having a little fun with the idea of brunch at Midnight I came up with this variation of the “Blood and Sand” cocktail dubbed “Breakfast with The Devil” featuring Black Grouse.
A “Blood and Sand” cocktail is 3/4 oz each of Blended Whisky, Cherry Heeering, Sweet Vermouth and Orange Juice.
With “Breakfast with The Devil” I swapped out the Sweet Vermouth and the Cherry Heering with Lustau Pedro Ximinez Sherry and upped the whisky, in this case Black Grouse to 2oz. I then added some Fernet Branca, a bitter minty digestif, and some Bittermens Hellfire Bitters.
Breakfast with the Devil
2 oz Black Grouse
1/2 oz Lustau Pedro Ximenez Sherry
1/2 oz Orange Juice
1/4 oz Fernet Branca
2 Dash Bittermens Hellfire Bitters
Directions:Combine all ingredients in shaker. Shake with ice. Double Strain to remove any pulp and ice shards. Serve in cocktail class.