Dos Gardenias

Pietro Collina, NoMad Bar | New York City

In developing the Dos Gardenias, Collina set out to make a drinkable parallel to the NoMad’s signature dessert, “Milk and Honey,” a combination of milk ice cream, oat shortbread and dehydrated-milk foam. What he ultimately created was in presentation and profile akin to a Sherry Cobbler (acidic, with notes of raisin and nuts), but with an added richness owing to the inclusion of honey-and-butter–based Gardenia Mix.

Ingredients

Serving: 1

  • 4 dashes chocolate bitters
  • 1 teaspoon walnut liqueur, preferably Nux Alpina Nocino
  • 1/4 ounce maple syrup
  • 1/2 ounce lemon
  • 1/2 ounce Scotch, preferably Chivas 12 Year
  • 3/4 ounce Gardenia Mix (see Editor's Note)
  • 1 1/2 ounces Palo Cortado sherry

Directions
  1. Shake ingredients over ice.
  2. Strain into a highball glass filled with crushed ice.
Editor's Note

NoMad Bar's Gardenia Mix:
2 cups Honey
2 cups Unsalted butter, cubed
2 3/4 ounces Cinnamon syrup
1 1/4 ounces Allspice dram
1 1/4 ounces Vanilla syrup

Heat the honey in a saucepan over medium heat until it starts to bubble and break down into a thin liquid. Do not let it get too hot. Add the cubed butter and whisk until melted and smooth. Let mixture rest for 2 to 5 minutes. Add remaining ingredients and whisk until smooth. Let sit before storing.

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