Sumerian Princess

This recipe uses a technique called “fat washing,” first made popular with combinations of bourbon and bacon. The method mixes an oil with alcohol and flavoring ingredients. The liquid is then strained, but some fat molecules remain. The fat coats the tongue so the flavor lingers even after that last sip.

By Paul Blumer / Photography By Shell B Royster | July 10, 2015

Ingredients

SERVINGS: 1 Serving(s)

1½ ounces saffron and coconut oil–rinsed Belle Isle Moonshine (recipe follows)
½ ounce heavy cream
½ ounce lemongrass honey (recipe follows)
6 dashes Regan’s Orange Bitters No. 6
2 ounces coconut oil
16 ounces Belle Isle Moonshine
1 pinch saffron powder
1 pint honey
1 pint water
2–3 stalks lemongrass

Preparation

For the moonshine:

Liquify coconut oil over low heat. Add moonshine and saffron powder (or pulverize a pinch of threads). Swirl gently to blend ingredients. Refrigerate overnight (the oil will separate and harden at the top). Strain the moonshine through cheesecloth.

For the lemongrass honey:

Over medium heat stir 1 pint honey into 1 pint water in a saucepan until dissolved. Chop lemongrass into 3-inch lengths and smash with the back edge of a knife. Add to hot honey solution and steep until cool. Strain through a tea strainer or cheesecloth.