When Chris Amirault tastes Averna, its subtle sweetness conjures memories gathered around a table of friends for an alfresco dinner under the stars. “The brighter citrus notes of pomegranate and orange of the Averna told me that I wanted something earthy, so I chose a smoky mezcal that has some notes of red chile and chocolate to pair with that,” he says. The custom tonka bean cream in The Smoking Jacket introduces distinctive finishing notes of tobacco and a mellow texture that might remind you of a deconstructed White Russian. “I think if the ‘The Dude’ went to Italy, he would definitely want try one of these.”
- 1 1/2 ounces Averna amaro
- 1 1/2 ounces mezcal, preferably Rey Campero Jabalí
- 1/2 ounce vanilla syrup (see Editor's Note)
- 1 dash Angostura Bitters
- 1 ounce tonka bean cream (see Editor's Note)
Garnish: grated nutmeg
- Combine all ingredients, except the tonka bean cream, in a mixing glass over ice and stir until chilled.
- Strain into a chilled coupe glass.
- Top with tonka bean cream.
- Garnish with freshly grated nutmeg.
1 vanilla bean (split)
1 cup water
1 cup white sugar
Add vanilla bean to water and bring to a boil. Strain out solids. Add sugar and stir until completely incorporated. Allow to cool.
Tonka Bean Cream:
1 1/2 cups cream
1 cup tonka bean syrup*
*Tonka Bean Syrup
2 cups granulated sugar
2 cups water
40 tonka beans
In a medium saucepot, warm the water and sugar to just below boiling. Add the tonka beans and stir to dissolve the sugar. Remove from the heat and let cool on the countertop for 4 hours. Strain the syrup through a fine mesh sieve and discard the beans.