Midnight on the Mall

Midnight on the Mall

Bryan Tetorakis, cheftender at Washington, D.C.’s Rogue 24, imbues this rummy, autumnal ambrosia with the favored flavors of the season—clove, cinnamon and juniper berry—then tops it off with a stout-based foam that hides a hint of orange zest. “The name comes from my favorite time to visit the monuments here in D.C.,” he says. “Why spend all your time battling tourists when you could be sipping this cocktail instead?”

Midnight on the Mall

Recipe courtesy Bryan Tetorakis, cheftender at Rogue 24 in Washington, D.C.

1½ ounces El Dorado 12-Year-Old Rum
1 ounce cider syrup (recipe follows)
½ ounce St. Elizabeth Allspice Dram
½ ounce lemon juice
¼ ounce Royal Combier Grande Liqueur
Dash of Barkeep Baked Apple Bitters
Sparkling water, to top
Stout foam, for garnish (recipe follows)

Combine the first six ingredients into a cocktail shaker. Shake well and strain into a highball glass filled with ice. Top off with sparkling water. Garnish with stout foam.

Cider Syrup

10 ounces farmhouse apple cider
4 cloves
4 juniper berries
1 cinnamon stick
16 ounces sugar

Slowly simmer the cider with all of the spices for 5 minutes in a sauce pot. Add the sugar and whisk until completely dissolved. Do not simmer once the sugar is added.

Allow to cool at room temperature, then strain and refrigerate. Stored in an airtight container in a refrigerator, the syrup can keep for 2 weeks.

Stout foam

1 12-ounce bottle Duck Rabbit Milk Stout (or substitute with a locally available milk stout)
Zest of 1 orange
5 ounces honey
5 ounces water
5 grams versawhip (available at willpowder.net)
¼ teaspoon xanthan gum (available at wholefoodsmarket.com and willpowder.net)

In a sauce pot set over medium heat, simmer the stout, orange zest, honey and water for 5 minutes. Remove it from the heat, strain, and cool.

In a blender, blend the stout mixture and slowly add the versawhip and xanthan gum. Blend the mixture until it’s frothy, approximately 2–5 minutes. The texture should look very aerated and slightly thick. Add the mixture to an iSi Gourmet Whip Plus* (or any cream dispenser) with a charger in the holder. Refrigerate the dispenser until needed. When ready to use, remove it from the refrigerator and allow it to sit for 30 minutes. Shake vigorously and dispense the foam on the top of the cocktail.

*The iSi Gourmet Whip Plus can be purchased at Sur La TableWilliams-Sonoma, or iSi.

Read more about mixologist Bryan Tetorakis.

Published on September 27, 2012
Topics: Bar SceneCocktail Trends