Tuxedo Connection
Rye Whiskey Milk Punch, Reposado Tequila, Benedictine, Amontillado Sherry, Shiitake Mushroom, Butter Pecan, Chardonnay
Bartender Ryan Polhemus of Offsuit | Boston
INGREDIENTS
Batch:
Yield: 14 liters
3 liters Rittenhouse rye whiskey
55 grams dried shiitake mushroom stems
5 grams kosher salt
2 liters Arette reposado tequila
2 liters Benedictine
3 liters Lustau Amontillado Sherry
Milk Punch:
Yield: 15 liters
3 quarts butter pecan ice cream, melted
1 quart whole milk
3 liters buttery chardonnay wine
To Assemble and Serve:
Yield: 1 cocktail
White beech mushrooms
METHOD
For the Batch:
In a Vitamix Commercial blender, combine 1 liter rye, mushroom stems, and salt on high speed 1 minute. Transfer mixture to a nonreactive container and stir in remaining 2 liters rye. Let infuse 1 hour, then strain into a fresh container. Add tequila, Benedictine, and Sherry. Reserve.
For the Milk Punch:
In a large nonreactive container, combine melted ice cream and milk. Stir in wine. Let sit 1 hour. Slowly incorporate Batch until mixture is fully combined. Strain until mixture runs clear. Bottle and refrigerate.
To Assemble and Serve:
In a mixing tin with ice, add 3 ounces Milk Punch. Stir until chilled. Strain mixture into a rocks glass with a large ice cube. Garnish with mushrooms.
Rye Whiskey, Sherry, Horchata Liqueur, Banana Liqueur, Egg, Nutmeg | Bartender Jeremy Owen Barrett of Lemon
Rum Milk Punch, Lime Juice, Pineapple Juice, Honey, Mint-Chartreuse Foam | Bartender Tyler MacLellan of Three Dots and a Dash
Matsutake-Infused Gin, Velvet Falernum, Lemon, Simple Syrup, Egg White, Sarsaparilla Bitters | Bartender Monica Casillas-Rios of Elske
Rum, Vermouth, Sirene Americano Bianco, Sage-Infused Honey Syrup, Mushroom Tincture, Bitters | Bartender Danameche Terron of Comfort Kitchen
Rye Whiskey Milk Punch, Reposado Tequila, Benedictine, Amontillado Sherry, Shiitake Mushroom, Butter Pecan, Chardonnay | Bartender Ryan Polhemus of Offsuit
Prosciutto-Washed Rye Whiskey, Cantaloupe Syrup, Basil Eau de Vie, Lemon, Strega, Prosecco | Bartender Marsha Lindsey of SRV
Fernet, Becherovka, Rum, Chocolate Milk, Lemon, Grapefruit, Cinnamon Syrup, Bitters | Bartender Jorgen Eriksen of Palizzi Social Club
Rum, Amontillado Sherry, Cacao, Grapefruit, Lime, Cinnamon, Miso Honey, and Shiitake Mushroom | Bartender Brian Evans of Rule of Thirds
Sabroso Fashion with Tequila Blanco, Mushroom Syrup, Grapefruit, and Mole Bitters | Bartender Will Piquette of Alcove
Corn Cob-Infused Bourbon, Banana-Infused Oloroso, Shiitake-Honey Syrup, Aquavit, Benedictine, and Angostura Bitters | Bartender Nathan O'Neill of The NoMad
Porcini-Cocoa Nib-infused Whiskey, Lemon, Sherry, Orgeat, and Mint | Bartender Leanne Favre of Clover Club
Milk Punch, Coffee Rum, Pistachio Orgeat, Maraschino Cherry, and Mint | Bartender Nicolas Torres of True Laurel