This off-the-menu special is courtesy of Adam Seger, manager and mixologist at Chicago’s Nacional 27. He soaks high-quality Ibérico ham in cognac for two weeks, then mixes it with honey, cinnamon and lime juice, topped by a Manchego cheese tuile. 


  • For luxe ham cognac: Ibérico ham leg, 1.5 liters of Hennessey VS Cognac
  • For honey syrup: 1 quart of wildflower honey, 1/3 cup water, three large cinnamon sticks
  • For Manchego tuiles: 2 cups Manchego cheese, grated
  • For ham and cheese cocktail: 2 ounces luxe ham cognac, juice of one lime, 1 ounce honey syrup, 1 Manchego tuile, rosemary (for garnish)

Preparation of IngredientsEdit

Luxe ham cognacEdit

  1. Infuse an Ibérico ham leg in 1.5 liters of Hennessey VS Cognac for two weeks, covered and refrigerated.

Honey syrupEdit

  1. Heat 1 quart of wildflower honey with 1/3 cup of water and three large sticks of Caribbean cinnamon (cannella) to a simmer.
  2. Cover and let cool.
  3. Put through a fine mesh strainer and refrigerate.

Manchego tuileEdit

  1. Shave aged Manchego onto a silpat or parchment paper to create a sheet of 1/4-inch thick cheese.
  2. Bake at 350°F for 12-15 minutes until light brown and crisped.
  3. Let cool and cut into 2-in. by 6-in. strips.
  4. Keep in an airtight container at room temperature.

Building the CocktailEdit

  1. Combine 2 oz. luxe ham cognac, lime juice, and 1 oz. honey syrup in a cocktail shaker.
  2. Shake vigorously and strain into a chilled cocktail glass.
  3. Garnish with the Manchego tuile across the top of the glass and a sprig of fresh rosemary.


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