Last of the Ancient Breed Cocktail

Last of the Ancient Breed Cocktail

Last of the Ancient Breed Cocktail

In this warm drink, Alex Bachman of Billy Sunday in Chicago adds a mix of Jamaican and St. Lucian rums to a dry red wine reduction flavored with quince, chamomile, and bitter cacao nibs to balance the fruitiness. Get the recipe for Last of the Ancient Breed Cocktail »Matt Taylor-Gross

In this warm drink, Alex Bachman of Billy Sunday in Chicago adds a mix of Jamaican and St. Lucian rums to a dry red wine reduction flavored with quince, chamomile, and bitter cacao nibs to balance the fruitiness.

Last of the Ancient Breed
This recipe comes from bartender Alex Bachman of Billy Sunday in Chicago.
Yield: serves 6
Time: 1 hour, 15 minutes

Ingredients

  • 1 (750-ml) bottle dry red wine
  • 12 cup cocoa nibs
  • 12 cup sugar
  • 14 cup dried chamomile flowers
  • 5 quinces (about 2 1/4 lbs.), quartered
  • 3 oz. Hamilton 7-Year St. Lucian Rum
  • 3 oz. Hamilton Pot Still Jamaican Black Rum
  • Cedar cones, to garnish

Instructions

  1. In a medium saucepan, combine the wine with the cocoa nibs, sugar, chamomile, quince, and 1 cup water, and bring to a boil. Reduce the heat to maintain a simmer and cook until the quinces are soft, about 45 minutes. Remove the pan from the heat, pour the wine through a fine sieve into a bowl, and discard the solids.
  2. Pour 4 cups of the wine into a small saucepan (save any remaining for another use), and bring to a boil. Remove the pan from the heat and stir in both rums. Divide the cocktail among 6 warmed coffee mugs and garnish each mug with a cedar cone before serving.