In a playful high-low juxtaposition, the team at Montana’s Trail House brought techniques from the kitchen to the bar in the development of their Budweiser syrup, which is deployed here alongside fino sherry and Brennavín, all served in a smoked wine glass.
- 1 1/2 ounces Brennivín
- 3/4 ounce Budweiser syrup (see Editor's Note)
- 1/2 ounce fino sherry
- 1/2 ounce lemon juice
Garnish: smoked glass
- Smoke the wine glass and set aside (see Editor's Note).
- Shake all ingredients with ice.
- Strain into a wine glass over ice.
white granulated sugar
3 cinnamon sticks
Combine an equal ratio of Budweiser and sugar in a saucepan over medium-high heat. Add in the cinnamon sticks and bring to a boil. Reduce the heat to a simmer and stir until sugar is dissolved. Let simmer until reduced by 10 to 15 percent. Cool and strain.
On a food safe cedar wood plank, add a pinch of coarse ground mixture of equal parts cinchona bark, wild cherry bark, stick cinnamon and star anise. Using a match, light the mixture to a low flame. Place the glass upside down over the flame. (It will extinguish and fill the glass with smoke.) Leave the glass in this position until the drink is prepared and ready to serve.