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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

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    The Barn Nail

    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12

    The Barn Nail Empty The Barn Nail

    Post by Lobo Sun 31 Jan 2016, 7:28 pm

    The Barn Nail Img21l
    The Barn Nail
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    Prep Time: 10 minutes
    Cook Time: 10 minutes
    Servings: 1
    Graham Case, Bar Manager and Mixologist at Blackberry Farm, loves to infuse simple syrups with herbs and spices to make his cocktails unique. The Barn Nail is one delicious example. The recipe serves one but can easily be made in a larger batch.






    • 456

    Ingredients:

    For the spiced honey syrup:


    • 1 cup (250 ml) water
    • 1 cup (375 ml) honey
    • 1 cup (250 g) sugar
    • 5 whole cloves
    • 5 star anise pods
    • 1 cinnamon stick
    • 5 allspice berries 

    • 1 1/2 fl. oz. (45 ml) whiskey
    • 1/2 fl. oz. (15 ml) cherry liqueur
    • 2 dashes plus 2 drops bitters
    • Orange peel for garnish

    Related Recipes


    Directions:

    To make the spiced honey syrup, in a small saucepan over low heat, combine the water, honey and sugar and heat, stirring until the sugar is dissolved. Add the cloves, star anise, cinnamon stick and allspice. Bring to a boil, then reduce the heat and simmer for 3 minutes. Strain the syrup into a container. Let the syrup cool to room temperature before using. You will need 1/4 fl. oz. (7 ml) spiced honey syrup for this cocktail; refrigerate the rest for making more cocktails.

    In an ice-filled cocktail shaker, combine the whiskey, the 1/4 fl. oz. (7 ml) spiced honey syrup, the cherry liqueur and bitters. Stir until cold and pour into a tumbler. Garnish with an orange peel. Serves 1.

    Recipe by Graham Case, Bar Manager and Mixologist, Blackberry Farm

      Current date/time is Mon 25 Nov 2024, 10:43 am