Milton Hernandez will stir up Le Corcoran, a cocktail inspired by Albert Bierstadt’s painting “Mount
Corcoran.” Says Hernandez, “I chose three different liquors to represent the major
natural forms in [the painting]. The mezcal infusion represents the clouds, the absinthe
conjures up the clarity and emerald green color of the river, and the apple whiskey
brings out the redness from the trees in the background.” Head to Ambar to have him
make you one, or attempt it yourself with the help of the video.
2 ounces Dark Corner Distillery apple-flavored corn whiskey
1 ounces Mezcal Benevá-Añejo infused black tea
1 cup milk
1 cup heavy cream
½ ounce La Muse Verte Absinthe Traditionnelle
1 teaspoon gelatin
Blend the milk, cream, and mezcal together to infuse, and allow it to sit in a refrigerator
for a day before use.
At a low heat, warm up the absinthe and, using a whisk and a teaspoon, add one teaspoon
of gelatin to the warm, but not boiling, absinthe, then let it cool in a refrigerator
for five hours.
To put the drink together, pour the apple whiskey over ice and stir twice, add one
tablespoon of the absinthe emulsion so it floats over the whiskey, then add the remaining
mezcal infusion over the absinthe emulsion to create three layers.