“I have a thing for American flavours, particularly old-school classic cooking – anything with a smokey barbecue taste,” says Alan Sherwood. Little wonder why then he’s recreated that profile in his drink. There’s more to it though, the inspiration for his 4th July cocktail looks to the Deep South, taking in the border states of the Civil War, rum from the plantations and sweetcorn, a native American ingredient – all beautifully balanced in a glass. If you like smokey cocktails, you’ll love this…

Which whiskey did you choose for your Independence Day cocktail and why?

My choice was Woodford Reserve Rye. Bourbon is always my go-to spirit but this has a bit more spice which works really nicely with the corn.

What independent touch have you added to your drink?

I’ve distilled dry roasted peanuts and added a clarified sweetcorn syrup. The hickory smoke gives it that wonderful barbecue taste I was after, and the candied bacon on the side complements all of the flavours perfectly.

Alan’s Independence Day cocktail:
Redneck Caviar

35ml Woodford Reserve Rye
15ml distilled roasted peanut white rum
10ml clarified sweetcorn syrup
0.15ml Bob’s Vanilla Bitters
0.3ml Angostura aromatic bitters
0.3ml salt solution
1 spray maple hickory smoke
A slice of candied bacon to garnish
Method:
Stir all ingredients (except smoke) in a mixing tin. Add a large ice cube to a double Rocks glass and spray smoke over the ice. Pour the drink over the ice. Garnish with candied bacon on a mini pallet.
Find it on the menu at Peg + Patriot, Patriot Square, London E2 9NF. talentedmrfox.com

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