Yusho's Baconian Cipher Recipe

By
Roger Kamholz
Roger Kamholz
Roger Kamholz was a staff writer at Serious Eats from 2011-2014, covering cocktails and dining. He's based in New York City.
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Updated August 09, 2018
Roger Kamholz

With the unique and original ingredient of tamarind bitters and artisanal spirits like Gran Classico, this Negroni-esque cocktail outdoes its inspiration.

Recipe Details

Yusho's Baconian Cipher Recipe

Active 10 mins
Total 0 mins
Serves 1 serving
Cook Mode (Keep screen awake)

Ingredients

  • For Tamarind Bitters
  • 1 1/2 pounds grilled or roasted tamarind, shelled
  • 1 1/2 ounces Saigon cinnamon
  • 1/2 ounce grains of paradise
  • 1/2 ounce sarsaparilla
  • 750 mL high-proof rye
  • For Cocktail
  • 4-inch strip of orange peel, studded with cloves
  • 2 ounces Herencia Anejo Tequila
  • 1 ounce Cocchi Vermouth di Torino
  • 1/4 ounce Gran Classico Bitters
  • 1 dash tamarind bitters

Directions

  1. To make bitters, combine all ingredients in wide-mouth mason jar and co-macerate for 10 days. Filter and seal.

  2. To make cocktail, heat clove-studded orange peel on grill. Combine tequila, Cocchi vermouth di Torino, Gran Classico, and tamarind bitters in a mixing glass with four large cubes and stir 40 times. Srain into coupe glass and garnish with clove-studded orange peel.

Special equipment

wide-mouth mason jar, grill

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