Deacon Blues

Sarah Morrissey, Frenchette | New York

“It’s a simple take on a classic Old-Fashioned,” says Sarah Morrissey of her Deacon Blues. Named for the eponymous Steely Dan song, the drink first started with a Scotch base, but the spirit didn’t jibe with the spiced simple syrup. In its place, Morrissey opted for the smoky hint of mezcal alongside overproof bourbon. “I love doing split-base cocktails. The dryness of the overproof bourbon, a touch of spicy-sweet syrup and smoke from the mezcal brings it all together,” says Morrissey.

Ingredients

Serving: 1

  • 2 dashes Angostura bitters
  • 1/4 ounce black pepper-vanilla syrup (see Editor's Note)
  • 1/2 ounce mezcal, preferably Agave de Cortes Joven
  • 1 1/2 ounces 100-proof bourbon, preferably Old Forester 100

Garnish: lime twist and fresh black pepper

Directions
  1. Combine all ingredients in a mixing glass over ice and stir until chilled.
  2. Strain into a chilled rocks glass over a large ice cube.
  3. Garnish with a lime twist and fresh black pepper.
Editor's Note

Black Pepper-Vanilla Syrup:
1 cup water
1 cup sugar
1 vanilla bean, split open
40 cracks fresh black pepper

In a small saucepan over medium-low heat, combine all ingredients until sugar is dissolved. Strain out the solids and store in a sealable container.

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