Evan Norman (Teardrop Lounge)
- 1.5oz Westward x Ken's Artisan Sourdough Whiskey
- .75 Kronan Swedish Punsch
- .75 Cacao Infused Whey (recipe below)
- .5 Pineau Des Charentes
- .25 Maple Syrup
- .25 Lemon Juice
- 2 Dash Lemon Bitters
Directions: Shake vigorously, double strain, serve in a large coupe, or two smaller coupes
Cacao Infused Whey:
Can be made the “Nerdy Whey” or “Easy Whey…”
Buy a tub of full fat plain yogurt (not Greek). Strain through cheesecloth into a bowl. Coarse grind 1/4 cup dark chocolate chips. Toss them in the whey and let the mixture sit overnight.
1. Create the Whey:
a. Begin with 32 oz whole milk and 1/4 cup full fat Greek yogurt with active cultures. Slowly heat the milk to 190 degrees. Let it cool to 100 degrees, then incorporate a small amount of cooled milk to the greek yogurt. Mix it all together and let the mix sit at room temperature for 12 hours to make yogurt.
b. Place the yogurt overnight in the fridge in a strainer with cheesecloth above a bowl. Let the yogurt strain overnight in the fridge. The end result is Greek yogurt, and roughly 2 cups of whey.
2. Caramelize Your Cacao Nibs:
a. Toss 4 oz raw cacao nibs with ¼ cup simple syrup (2:1 ratio) and drain. Spread in a single layer on a cookie sheet lined with parchment paper and roast in the oven at 350 degrees for 15 minutes. Cool the nibs completely.
3. Infuse them Together:
a. Break up the cacao nibs and soak them in the whey. Allow them to sit in the fridge overnight before fine straining them. The end result is your chocolate whey.