Created by Dan Erhard of Revival Brews
2 Parts Tin Cup Whiskey
1 Part Lilley Rouge
1 Part Backyard Soda Ginger-Lime CBD Simple Syrup
Dashes of Orange Bitters
Garnished with Preserved Lemons (see below for recipe) and Poppy Seeds
Chill a large snifter glass with a large single ice cube. While glass is chilling, in a shaker, mix 2 parts Tin Cup Whiskey with 1 part Lillet Rouge, 1 part Backyard Soda Ginger-Lime CBD Simple Syrup, a squeeze of preserved lemon (squeeze the lemon and set aside for garnish), and a few dashes of orange bitters. Add a stirring spoon to the mixture then follow with ice. Stir constantly until the mixture is cold and slightly diluted. Strain cocktail over single rock. Add the preserved lemon that was set aside to the cocktail and float poppy seeds on top of the cube to finish.
Preserved Lemon Recipe
¼ Cup Kosher Salt
2 Tbsp Granulated Sugar
16oz Wide-mouthed Mason Jar
Mix salt and sugar together in a mixing bowl. Wash lemons thoroughly and cut the ends off. Slice the lemons down, lengthwise, and in a cross pattern, leaving all 4 quarters attached at the bottom. Place the lemons in a sealable and food-safe container and stuff the cut lemons with salt and sugar mixture, while keeping the lemons together at the one end. Cover lemons and place them in the refrigerator overnight. A good amount of liquid will accrue, which is a good thing. The next day, place lemons in a mason jar and pour the liquid over them. Keep refrigerated.