The Barn Nail
Graham Case, Bar Manager and Mixologist at Blackberry Farm, loves to infuse simple syrups with herbs and spices to make his cocktails unique. The Barn Nail is one delicious example. The recipe serves one but can easily be made in a larger batch.
For the spiced honey syrup:
- 1 cup (250 ml) water
- 1 cup (375 ml) honey
- 1 cup (250 g) sugar
- 5 whole cloves
- 5 star anise pods
- 1 cinnamon stick
- 5 allspice berries
1 1/2 fl. oz. (45 ml) whiskey
- 1/2 fl. oz. (15 ml) cherry liqueur
- 2 dashes plus 2 drops bitters
- Orange peel for garnish
To make the spiced honey syrup, in a small saucepan over low heat, combine the water, honey and sugar and heat, stirring until the sugar is dissolved. Add the cloves, star anise, cinnamon stick and allspice. Bring to a boil, then reduce the heat and simmer for 3 minutes. Strain the syrup into a container. Let the syrup cool to room temperature before using. You will need 1/4 fl. oz. (7 ml) spiced honey syrup for this cocktail; refrigerate the rest for making more cocktails.
In an ice-filled cocktail shaker, combine the whiskey, the 1/4 fl. oz. (7 ml) spiced honey syrup, the cherry liqueur and bitters. Stir until cold and pour into a tumbler. Garnish with an orange peel. Serves 1.
Recipe by Graham Case, Bar Manager and Mixologist, Blackberry Farm