Who says you can't play with your food (er, make that your drink)?
Not the folks at Hartman’s Distilling Co. The Bless This Mess gives a whiskey-forward cocktail a dessert twist and makes getting involved beyond a simple sip part of the fun.
"It's interactive and fun, with the rye giving it a bold, boozy twist," says bar manager Stevie Kraatz, who created the cocktail.
Bless This Mess at Hartman's Distilling Co.
Ingredients:
1.5 oz. Hartman’s rye whiskey
1 oz. fresh squeezed lemon juice
.5 oz. amaretto bianco (we use Adriatico)
.5 oz. simple syrup (1-to-1 fine white sugar to water)
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1 dash Angostura bitters
1 whole egg
1 barspoon of condensed milk
Instructions:
Combine all ingredients into a shaker. Dry shake for 20 seconds. Add ice and shake for an additional 20 seconds, then strain into a coupe glass.
Using a cone mesh strainer, shake powdered sugar liberally on top of cocktail. Torch the top to create a creme brulee crust. Rest a miniature spoon on top for the lucky drinker to crack open and devour the crust.
