“The beauty of microwave infusion is that the application of intense heat for a short time teases out flavors without overcooking,” says Ryan Chetiyawardana. The method works well for a batched variation on this popular classic, with fragrant, delicately spiced Tasmanian Leatherwood honey fresh and dried aromatics replacing the traditional Benedictine.
- 10 ounces bourbon, preferably Maker’s Mark
- 10 ounces Cognac, preferably Pierre Ferrand 1840
- 10 ounces sweet vermouth, preferably Martini Rosso
- 5 dashes Angostura bitters
- 9 dashes Peychaud bitters
- 1 heaping teaspoon Leatherwood honey or other dark, rich raw honey
- 1 fresh sage leaf
- 1 pinch saffron
- 3 whole green peppercorns
- 1 lemon peel
- 6 fennel seeds
- 1 mace blade
- 1 whole black cardamom pod
- Combine all ingredients in a vacuum-sealable, microwave-proof bag. Shake to agitate and dissolve the honey.
- Microwave for on medium power for 5 minutes, then allow to cool. Strain and bottle.
- Add 3 ounces to a mixing glass over ice and stir until chilled.
- Strain into a rocks glass over a large ice cube.
Ryan Chetiyawardana notes that a tempered glass bowl covered with a plate will work in place of a sealable bag.