I wanted to create a cocktail using Jack Daniels as the inspiration. Right on the bottle its states, Sugar – Maple – Charcoal. Thats because its mellowed drop by drop through 10-feet of sugar maple charcoal, the “extra blessing” as they call it down in Lynchburg. So using this as my inspiration, going forward I knew I was using Jack Daniels, of course, paired with maple and charcoal to really emphasis those notes within the spirit. Smoke is clearly associated with charcoal, this is where Laphroaig 10 Year comes into play. The perfect balance of peat within Laphroaig makes it the obvious choice. Now to highlight the maple I add in Calvados. Maple and Apple, its everything you want in a pair. I started out with a Sazerac style in mind, so using Peychauds makes sense not only for its additional flavours, but for it’s use in the classic it self. Not wanting to ad and absinthe rinse, I’ve opted for some Star Anise bitters. (house made, but can be substituted for Cardamon when not available.) And their you have it, the Jack-erac.
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1 ounce Jack Daniels
.5 ounce of Laphroaig 10 Year
.5 ounce Calvados
.30 Maple Syrup
One pinch of Charcoal coated Kosher salt
Peychauds and Star Anise Bitters. (cardamon can be used as a replacement)
Stir and strain onto one large king cube or neat.
He started slinging highballs in nightclubs, then pouring pints in a beer house, and is now mixing cocktails in Saskatoon. He went from photographic creations to liquid creations and isn't looking back. (Except for the back bar.)
