The perfect balance of sweet and spice for a winter treat
San Francisco’s Vivian Cromwell (see the @thetipsymuse on Instagram) reimagined a well-loved cocktail to feature the flavors of 1792. Dubbed “The Mash Bill,” it fuses the sweet flavor of vanilla with the spicier side of our bourbon’s high rye roots for a pleasant taste that lingers just long enough.
Stir one up with the full recipe below.
The Mash Bill Cocktail Ingredients:
- 1 ½ oz. 1792 Bourbon, brown butter washed
- ½ oz. pear Cognac liqueur
- ¾ oz. fresh lemon juice
- ½ oz. charred corn syrup
- Half egg white
- A pinch of smoked paprika
The Mash Bill Cocktail Directions
- Add all ingredients in a shaker and shot shake for 6-8 seconds.
- Strain into a rocks glass filled with cubed ice.
- Garnish with dried lemon crisp topped with charred corn.
How to Make Charred Corn Syrup:
- Butter the corn slightly. Leave only one layer of husk on the corn.
- Place them on the grill for eight minutes at medium heat.
- Remove jacket, return to the grill until they are charred brown.
- Collect the kernels and mix them with water and sugar (1:1:2).
- Blend smoothly then strain through cheesecloth.
How to Make Brown Butter Bourbon:
- For every two cups of 1792 Bourbon, use four ounces of butter.
- In a saucepan, melt the butter on low heat until it turns amber brown.
- Add butter and bourbon into a jar, refrigerate for two days.
- Strain through cheesecloth or coffee filter.