Doc Holliday Grog
Cinnamon and coconut temper High West Double Rye in this cocktail by Chris Hannah of French 75 Bar and Christine Jeanine Nielsen of Angeline and Pearl Wine Co. PS: Enjoy this cocktail on December 8 at our annual Tales of the Toddy! Get your tickets here.
- 13⁄4 ounce toasted coconut infused High West Double Rye
- 1⁄2 ounce milk syrup (recipe below)
- 1⁄2 ounce heavy cream
Shake ingredients with ice, strain over ice and garnish with coconut and cinnamon.
To make toasted coconut-infused High West Double Rye:
Mix 1 cup unsweetened shredded coconut and 2 oz raw cane sugar (Three Brothers) and placed on a sheet pan. Set pan in an oven at 400 degrees until toasty brown. Take toasted coconut and sugar from the oven and add to a glass jar large enough for it and the whiskey. Let sit for a couple hours and strain.
To make milk syrup:
1/2 cup milk with 1/2 cup raw cane sugar (we used Three Brothers) and one cinnamon stick. Break cinnamon stick and add to the milk and sugar in a saucepan and heat, stir until sugar is dissolved.