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
- Infuse an Ibérico ham leg in 1.5 liters of Hennessey VS Cognac for two weeks, covered and refrigerated.
- Heat 1 quart of wildflower honey with 1/3 cup of water and three large sticks of Caribbean cinnamon (cannella) to a simmer.
- Cover and let cool.
- Put through a fine mesh strainer and refrigerate.
- Shave aged Manchego onto a silpat or parchment paper to create a sheet of 1/4-inch thick cheese.
- Bake at 350°F for 12-15 minutes until light brown and crisped.
- Let cool and cut into 2-in. by 6-in. strips.
- Keep in an airtight container at room temperature.
Building the CocktailEdit
- Combine 2 oz. luxe ham cognac, lime juice, and 1 oz. honey syrup in a cocktail shaker.
- Shake vigorously and strain into a chilled cocktail glass.
- Garnish with the Manchego tuile across the top of the glass and a sprig of fresh rosemary.
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