Burning leaves, a cocktail for fall

It been suggested that I prefer to make a certain type of cocktail, and I have to say I felt attacked. I do tend to stick to the floral and fruit flavors, even though I don't really love super sweet cocktails. Honestly, I’ll be the first to admit that is probably because the more layered and sophisticated cocktails require a level of skill that I’m not quite at…yet. In an effort to expand my horizons so to speak I’ve created a dark moody cocktail that is spirit forward and full of herbaceous flavors. This is not for the faint of heart, but if you love a Coffee and Cigarettes then this if for you.

I started with the Heaven Hill Bourbon which is infused with Big Heart Teas Fake Coffee, a spicy blend of cacao, chicory root, dandelion root, and cinnamon. Infuse at your own risk, ten minutes will get you a vague spiciness while twenty minutes will have your Bourbon tasting more like bad diner coffee. I would recommend something between twelve and fifteen minutes. The Spiced Pear Liqueur was included to play off the cinnamon of the Fake Coffee, and because it's such an iconic fall flavor. I used the absinthe wash to tie in the fennel garnish. The sugared fennel is from Tartine Cookbook, they use egg whites to glue the sugar to the fennel. I used some left over simple syrup and it worked just as well, in my opinion. Keep scrolling for the specs.

Burning Leaves
2oz. Big Heart Tea Fake Coffee infused Heaven Hill Old Style Bourbon
1/8 oz. Fernet-Branca
1 oz. St. George Spirits Spiced Pear Liqueur 
Absinthe wash
Sugared fennel garnish

Place the first three ingredients in a shaker with ice and shake until chilled and slightly diluted. Wash a chilled coupe glass with a small amount of Absinthe and pour contents of shaker into prepared glass. Garnish with sugared fennel.

Cheers!