Campfire in Georgia
Featured in “The Canon Cocktail Book: Recipes from the Award-Winning Bar,” Campfire in Georgia strikes a perfect balance between smoky and sweet.
- 2 ounces Del Maguey Vida mezcal
- 1⁄2 ounce Campfire Shrub
- 1⁄2 ounce fresh orange juice
- 2 dashes Angostura Aromatic Bitters
- 3 ounces Cinnamon French Oak
In a cocktail shaker filled with ice, add the mezcal, Campfire Shrub, orange juice, and bitters. Shake with ice and strain into a double rocks glass filled with ice. Set the cocktail on a small heatproof serving platter and place the Cinnamon French Oak alongside the glass. Light the oak with a butane torch and immediately cover the drink and platter with a glass cloche to allow the smoke to collect inside. Remove the glass cloche when serving.
Please use extreme caution when working with an open flame. Fire can cause harm to yourself and your surroundings.
To make a Campfire Shrub:
- 5 pounds of fresh peaches, pitted and coarsely chopped (if peaches are not in season, you can use frozen)
- 8 cups granulated white sugar
- 5 ¼ cups apple cider vinegar
- 2 habanero peppers, chopped
- 12 cinnamon sticks
Add the peaches, sugar, 4 cups of the vinegar, the peppers, and cinnamon sticks to a large saucepan over medium heat. Stir occasionally until all the sugar has dissolved. Lower the heat and let simmer for 1 hour. Remove from the heat and let cool. Use a fine-mesh strainer to remove and discard the solids. Add the remaining 1 ¼ cups of vinegar and stir. Pour into an appropriate-size bottle, cap, and store at room temperature until needed. (Makes about 5 cups.)
To make Cinnamon French Oak:
- 2 pounds heavily toasted French oak chips (available online)
- 8 cups granulated white sugar
- 4 cups distilled water
- 20 cinnamon sticks
- ¾ cup ground cinnamon
In a large saucepan, add the oak chips, sugar, water, cinnamon sticks, and ground cinnamon. Simmer over low heat for 3 hours. Remove from the heat and allow to cool, but don’t let it get cold. Transfer to plastic bags and vacuum-seal each bag using a vacuum chamber. Place the vacuum-sealed bags in a water bath at 161° F for 2 hours. Remove the bags from the water and open the bags. Separate the liquid from the oak chips and cinnamon sticks. (Makes about 2 pounds.)
If you do not have a vacuum chamber: In a large pot, add the toasted oak chips, sugar, water, cinnamon sticks, and ground cinnamon. Simmer over low heat, stirring occasionally, for 2 hours. Remove from the heat and allow to cool for at least 24 hours. Separate the liquid from the oak chips and cinnamon sticks.
To retain the oak chips and cinnamon sticks for future use, place them in a dehydrator until bone dry (24 to 72 hours depending on the humidity and elevation). Break up the dehydrated oak chips and cinnamon sticks using a mortar and pestle. Store in a covered jar with a silica gel packet.
If you do not have a dehydrator: Place the oak chips and cinnamon sticks in a convection oven on the lowest setting for several hours. Remove from the oven and allow to cool. If the chips and sticks are still sticky, put them back in the oven until completely dehydrated. Break up the dehydrated oak chips and cinnamon sticks using a mortar and pestle. Store in a covered jar with a silica gel packet.