Pandemonium

Pandemonium

This recipe comes from our #BarChronicles series on Instagram, featuring some of the country's latest and greatest craft bartenders. Pandemonium comes to you from Melissa Stoll (@mstoll02) at the Parish Publick House in Aptos, California.

Pandemonium

Melissa Stoll https://www.instagram.com/mstoll02/

Servings

1

Category

Cocktails

This recipe comes from our #BarChronicles series on Instagram, featuring some of the country's latest and greatest craft bartenders. Pandemonium comes to you from Melissa Stoll (@mstoll02) at the Parish Publick House in Aptos, California.

Pandemonium

Ingredients

  • 1 oz Lagavulin Scotch

  • 1 oz Woodinville Bourbon

  • ¾ oz lemon juice

  • ¾ oz honey syrup

  • ½ oz half and half

  • 1 egg white

  • 8 dashes of Hella Smoked Chili Bitters

  • Moët Brut or other sparkling wine, to top cocktail

  • Chili powder, to garnish

Directions

  1. Add all ingredients, excluding the sparkling wine and chili powder, a shaker. Shake vigorously without ice. Add 3 cubes of ice and shake vigorously a second time.

  2. Strain mixture into a large coupe. Top with the sparkling wine until the egg white froth peaks over the rim, just barely. 

  3. Sprinkle chili powder over top of cocktail through a double strainer and enjoy. 
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