Blackberry Farm

Friends of the Farm

Holiday Cocktail #6: Barn Nail

Barn Nail

As someone who appreciates craft, character, and depth in spirits, I have come to find that I tend to reach for Scotch. I believe Scotch whisky showcases its nuances in a very true form. Depending on where the whisky is produced, Islay, Lowlands, Speyside, etc., there is a true expression of each place. Peat versus heather, smoke versus Iodine, and floral versus earth, they all have unique characteristics. With all that in mind, I began to think of a favorite cocktail of mine, a rusty nail. Traditionally made with Scotch and Drambuie, I wanted to come up with a way to make a Smoky Mountain and Blackberry Farm Version. With certain flavors and a direction in mind, I started to concoct The Barn Nail. To make it southern and local, I went with Corsair’s Triple Smoke Whisky which took the place of Scotch. Secondly, other than simply using Drambuie, we created a spiced honey syrup that creates sweetness and depth, thus accomplishing and replacing the purpose of the Drambuie. Lastly, as a way to give the cocktail layers of flavor and reinvent the classic further, I added a Luxardo cherry liqueur to highlight a fruit forward brightness as well as whiskey barrel aged bitters so that all the flavors would culminate and come together. Garnished with a fresh orange peel, and carefully stirred with ice, the Barn Nail is a true homage to a classic, but can rightfully stand as a new Blackberry Farm reinvention.  

 
1 1/2 oz Corsair Triple Smoke Whiskey
3/4 oz Luxardo Cherry Liqueur
1/2 oz Local Spiced Honey Syrup*
2 Drops of Bittermens Burlesque Bitters
2 Drops of Fee Bros. Whiskey Barrel Aged Bitters
1 Thick Orange Peel
 
In a rocks glass, place three large ice cubes into a glass.  Add each ingredient except the orange peel.  Stir slightly to mix.  Rim the glass with the orange peel and garnish.
 
*Local Spiced Honey Syrup recipe:  In a pot, add 1 cup of granulated sugar, 1 cup of local honey and 1 cup of hot water.  Stir until the sugar dissolves.  Add 2 sticks of cinnamon, 10 allspice pods, 10 whole cloves and 5 star anise pods. Place the pot on a stove at medium heat until it comes to a boil. Once it starts to boil, remove from the heat and fine strain into a large container.  Let the syrup come to room temperature and then store in a refrigerated area.  The syrup should stay good for up to 2 weeks.
 
 Logan Griffin, Mixologist