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
Pandemonium
Melissa Stoll https://www.instagram.com/mstoll02/
1
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.
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
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.
Strain mixture into a large coupe. Top with the sparkling wine until the egg white froth peaks over the rim, just barely.
Sprinkle chili powder over top of cocktail through a double strainer and enjoy.