I chose the name “La Jefa” (meaning “boss” or “leader” in Spanish) as a tribute to strength, legacy, and progress honoring the women of Spain while drawing a parallel to the evolution of women in today’s bartending industry. La Jefa blends Spanish influenced flavors with Rieger Kansas City Whiskey to create a cocktail rooted in tradition while celebrating its modern blend. Marcona almonds, a cornerstone of Spanish cuisine, are infused into Rieger Kansas City Whiskey for 8 hours adding a touch of saline and some nuttiness to the flavor. For the syrup I chose to blend Mandarin and saffron these ingredients are connected to a history of Spanish cooking and trade. Not only do these ingredients represent Spain but they create a unique hue in the color of this cocktail. While the saffron adds a warm spice, the mandarin orange compliments and bridges Rieger Kansas City Whiskey with subtle citrus notes. The apricot liqueur echoes the stone fruit, nuttiness and light caramelized notes associated with Oloroso sherry which is an essential component of Rieger Kansas City Whiskey. Then the gentian amaro adds body and gives this cocktail a sherry driven finish. The garnish is a chocolate molded hand fan and dried florals. My garnish represents the traditional Spanish dress, known for its bold colors and elegance.
1.5 oz of Rieger Kansas City Whiskey infused with Marcona Almonds
1 oz Mandarin & Saffron Syrup*
0.5 oz Apricot Liqueur
0.25 oz of Gentian Amaro
0.5 oz Lemon juice
1 dash of Orange Flower Water bitters
Garnish: White chocolate mold hand fan, orange/lemon dust rim & dried flowers
Shake & strain into a coupe glass with a 2×2 ice cube
*Mandarin & Saffron Syrup: One to one ratio of sugar and water with a pinch of saffron (roughly 15–30 threads) and 1/2 cup of oranges heated at 160 degrees fahrenheit then lower heat. Allow to cool then store in refrigerator overnight with all ingredients then the next day strain and discard oranges and saffron.
