Being night shifters and first responders, my girlfriend and I fell in love while sipping 3AM coffee. Then it was a 7AM glass of wine to unwind from a long week. With nowhere selling craft cocktails as the sun rises, I began to experiment at home to see what would make her smile. This sweet concoction with an edge reminds me of her and brings me back to 3AM mornings. The coffee and lavender rejuvenates after the darkness of the Scotch and cherry charcoal. I hope you love it as much as we do!

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Ingredients

 1.50 oz Scotch Whisky(Glenmorangie X)
 1 oz Mr Black Coffee Liqueur
 0.50 oz Ginger Simple Syrup
 4 dashes Cherry Charcoal Bitters
 3 dashes Smoked Chili Bitters
 1 Lavender Sprig

Directions

1

Muddle well, one 2in sprig of fresh lavender in a mixing glass. Add the Scotch and Mr. Blacks Coffee liqueur. Next add the ginger simple syrup, chili billers, and cherry charcoal bitters. Fill the glass about 3/4 full of ice and stir till chilled, about 30-45 seconds. Double strain into a coupe glass and Enjoy!

2

Add cherry…(optional)

Cherry Charcoal Bitters
3

Heat 1.5 cups of cherry chips (for meat smoking) in an pan over open flame till they are evenly charred on three sides. Shake the pan often to rotate them, and keep them from completely burning or catching fire. Next put the charred chips in a small sauce pan with enough water to cover them and cause them to just float off the bottom of the pan. Boil for 15 minutes on high or till the water has reduced to about half. Watch carefully as you don’t want all the water to boil off. Strain the chips and let dry on a paper towel or in the hot empty pan off heat. Once the chips are completely dry (may take a 24hrs) place them in a mason jar. Fill the care with 100 proof vodka (I used Dark Eyes Vodka) just to cover the chips until the slightly float. Let sit in a dark cool place for 10 days. Strain out liquid and discard chips.

Ginger Simple Syrup
4

Add half cup of granulated sugar and half cup of water to a sauce pan. Heat the mixture until sugar is dissolved. Add two heaping table spoons of fresh ginger root to the mixture. Bring to a light boil. Cover and let simmer on low heat for 15 minutes. Take off the heat and let steep for 10 more minutes. Uncover and let cool.


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