Central Park Honey and Finger Lakes Cassis: The Great King’s Kir Cocktail from Nick and Toni’s

From Scotland, yet inspiring drinks here at home.

Here’s recipe four from the five cocktails that made it through the preliminary round of judging for our Great King Street Cocktail Competition; we asked local professional mixologists to submit seasonal recipes using Compass Box Whisky Company’s new blend made for drink-making.

This one is the Great King’s Kir, from Marci Noble at Nick and Toni’s Cafe. Noble will actually be competing against one of her colleagues, Richard Scoffier, who will be making his Newfangled.We’ll be publishing one more recipe this week, so stay tuned until the winners get crowned Monday.

Great King’s Kir
From Marci Noble of Nick and Toni’s Cafe

2 oz Compass Box Great King Street Scotch
1/2 oz Finger Lakes Distilling Cassis Liqueur (from Burdett, N.Y.)
1/2 oz Andrew’s Central Park Honey Syrup*
Candied lemon chip for garnish**

Put Scotch, cassis and honey syrup into shaker full of ice and shake. Strain into a chilled whiskey glass and float a lemon chip on top.

*Honey Syrup: Mix 2 parts hot water with 1 part Andrew’s Central Park Honey from Union Square Greenmarket. Keep at room temp until ready to use.

**Candied Lemon Chip: Slice lemons thin on commercial slicer into 1/16-inch thick circles. Leave in simple syrup overnight. Put on sheet tray with silpat or waxed paper and leave in 200 degree oven for 1 hour. Turn chips over and bake for an additional hour. Chip should be dry at that point. If not turn again and bake until dry.

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