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
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Pandemonium
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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
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1 oz Lagavulin Scotch
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1 oz Woodinville Bourbon
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¾ oz lemon juice
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¾ oz honey syrup
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½ oz half and half
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1 egg white
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8 dashes of Hella Smoked Chili Bitters
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Moët Brut or other sparkling wine, to top cocktail
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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.