Working Lunch
Ingredients
- 1 ¼ oz. Saint Luna Moonshine infused with graham crackers cacao nibs and local mushrooms*
- 1 ¼ oz. Partida Creus MUZ vermouth
- ½ oz. RC Cola reduction**
- 2 dashes Angostura bitters
- Marshmallow garnish
Instructions
- In a mixing glass, combine the bitters, moonshine, vermouth and cola reduction.
- Fill with ice and stir until diluted and chilled.
- Strain into a coupe glass.
- Garnish with a skewered toasted marshmallow.
Notes
*For Infused moonshine:
Combine one bottle of Saint Luna Moonshine with one sleeve of graham crackers, 1/3 cup of cacao nibs, and 3-5 dried matsutake mushrooms. Leave overnight in a sealed container. Strain through cheesecloth. **For RC Cola reduction:
In a sauce pot, combine 24 oz. RC Cola, 1 tablespoon of whole black peppercorns, 2 teaspoons of salt, and 1 sprig of fresh rosemary over medium heat. Simmer and reduce volume by half. Strain and allow to cool. Joshua Scheid, beverage manager at Philadelphia's Rex at The Royal, created this recipe.
Combine one bottle of Saint Luna Moonshine with one sleeve of graham crackers, 1/3 cup of cacao nibs, and 3-5 dried matsutake mushrooms. Leave overnight in a sealed container. Strain through cheesecloth. **For RC Cola reduction:
In a sauce pot, combine 24 oz. RC Cola, 1 tablespoon of whole black peppercorns, 2 teaspoons of salt, and 1 sprig of fresh rosemary over medium heat. Simmer and reduce volume by half. Strain and allow to cool. Joshua Scheid, beverage manager at Philadelphia's Rex at The Royal, created this recipe.