u/TapBeneficial8672

BBQ Peach Smash:

- 1oz lapsang souchong infused bourbon
- 1oz mezcal
- 1oz cointreau
- 3 mint leaves, roughly torn
- 3 slices of ripe peach
- 3 slices of lemon

Combine in a shaker and muddle until fruit is broken up, wet shake until ice cold, strain into a rocks glass over a lump of ice, and garnish with a mint leaf

Sweet and refreshing from the peach, mint, and lemon, with a hint of iced tea flavor, and a smoky mesquite campfire after taste.

For the lapsang souchong infused bourbon I used 8 grams of Lapsang Souchong tea and 2 cups bourbon in a ball jar, stored in a cool dry place for 20 hours, with some agitation every couple hours, then strained through a mesh strainer.

This is just a riff on the Paper Plane with a little infusion and adjusted ratios.

- 1.5oz lapsang souchong infused bourbon
- 0.75oz Amaro Nonino
- 0.75oz Aperol
- 0.75oz lemon juice

Combine and wet shake until ice cold, strain into a coup and enjoy.

For the Lapsang Souchong infused bourbon I used 8 grams of loose leaf tea and 2 cups of bourbon combined in a ball jar. I agitated occasionally over 20 hours and stored in a cool dry place, then strained. The end result was a wonderful balance of bourbon flavors and pure campfire olfactory delight.

The top note is a little astringent, followed by the warmth of the bourbon, and finishing with the a campfire smokiness that is lovely on the palette.

- 1oz Ron del Barrilito 3 stars,
- 1oz amontillado sherry
- 1oz mango habanero infused reposado tequila (more info below)
- 0.5oz lime juice
- 0.25oz licor 43

Wet shake until ice cold, strain into a coupe and enjoy.

For the mango infused reposado tequila I used the fruit of 3 mangos (cubed) plus 2 pits, in quart jar, and 1 habanero pepper in a quart jar and filled with the reposado tequila. I let that sit in a cold dark space, shaken daily, for 5 days. I then strained and refilled the jar using the same mango and habanero but fresh tequila and repeat. Once the 2nd batch was done I combined into a bottle with the juice of two grapefruit.

The end result is smooth, with hints of leather and fruit, and a mild heat. You can increase the heat by using more habanero, but be careful not to over do it because the alcohol is very effective at extracting the capsaicin

I inherited my Miata from my grandfather, whose last name was Head - so the plate works on several levels. She’s named the Spirit of Francis, his middle name.

Not too bad for baking in the sun for 3 years