While experimenting with the different expressions of Woodford Reserve bourbon, I used the cedar, spruce and mezcal to highlight the earthy nuances of the Double Oaked, my favourite of the Woodford collection.
1.5 oz Woodford Reserve Double Oaked
0.75 oz Cedar Infused Dry Vermouth*
0.5 oz Mezcal
0.25 oz Spruce Tip Syrup**
Stirred over ice and strain into your favourite stemmed glass. Garnish with a lemon zest.
*Cedar Infused Dry Vermouth: Combine 1/2 cup cedar barbecue chips with 750ml of dry vermouth. Infuse for 4 hours and strain.
**Spruce Tip Syrup: Combine 2 parts sugar and 1 part water and dissolve. Add 1/2 cup of Spruce Tips per 2 cups of liquid. Add some screwpine water.