French Afternoon - Le Goûter Old Fashioned
- Serves
- Makes 1
- Prep Time
- 24 hours
- Cook Time
- 0 minutes
Inspired by the classic French afternoon snack or “le goûter” of fresh baguette and butter. The toasty, peppery flavor of rye whiskey is tempered and enhanced by a cacao butter fat-wash and toasted baguette infusion. Beyond the overnight steep, the build for this drink is simple.
Ingredients
- 5 baguette slices, toasted
- 3 ounces cocao butter, melted
- 1 750 ml bottle of rye whiskey
- 1 barspoon rich demerara syrup (2 parts demarara sugar dissolved into 1 part water)
- 4 dashes chocolate or cacao bitters
- grated chocolate for garnish
Directions
- Step 1
Add the toasted baguette slices and melted cacao butter to a non reactive container along with the entire bottle of rye whiskey. Let sit at room temperature for a least two hours to infuse, before transferring to the fridge overnight.
- Step 2
The next day, strain the infused whiskey through a cheesecloth. You may have to squeeze to remove any whiskey that has been absorbed by the baguette slices. Transfer to an airtight container and store at room temperature for up to three months.
- Step 3
To make the drink, add the rich demarara syrup, chocolate or cacao bitters, and 2 oz of the infused rye whiskey to a cocktail glass with ice. Stir for 30 second or until chilled and diluted. Strain into a rocks glass over ice and garnish with shaved chocolate before serving.