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.
This recipe comes from bartender Alex Bachman of Billy Sunday in Chicago.
Yield: serves 6
1 hour, 15 minutes
1 (750-ml) bottle dry red wine
1⁄2 cup cocoa nibs
1⁄2 cup sugar
1⁄4 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
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.
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.