Billy Sunday in Chicago is known for its regular use of oddball ingredients like kola nut, yerba mate and new American spirits. In this play on a boxed lunch milk jug, bartender Alex Bachman mixes together three unexpected parts—the lightly bitter Italian aperitivo genepi, palo cortado sherry and oatmeal-infused goat’s milk—to make a creamy, funky, ice-cold milkshake not unlike a savory-sweet bowl of morning oatmeal.
- 1 ounce genepy
- 1/2 ounce palo cortado sherry
- 3 ounces oatmeal-infused goat's milk (see Editor's Note)
Garnish: candy cane straw
- Add all ingredients to a mixing glass.
- Add ice and strain into a glass bottle or rocks glass.
- Garnish with a candy cane straw.
In a pan, roast 1 cup of oats, 3 sticks of cinnamon and the contents of 1 vanilla bean (scraped) over medium heat until lightly browned and aromatic. Remove from heat, fold in 1/2 teaspoon of mace and place in bowl or bain. Then, in a saucepan, heat goat's milk until it barely boils. Remove from heat and pour over oat mixture. Steep for 1 hour. Strain, reserve liquid, discard solids. Add 1/2 cup of brown sugar, stir to dissolve and cool. Bottle and refrigerate for up to one week.