Stirred · Rocks
GarnishRed wine float
Stirred · Rocks
Eric Simmons, Maple & Ash, Chicago
Diamond Noir cocktail recipe
What goes in it
- 2 ozOverproof bourbon
- 4 ozHeavy cream
- 0.75 ozBurnt demerara syrup (2:1)
House prep · Recipe below ↓
- 0.5 ozYuzu juice
- 0.5 ozLemon juice
Fresh juice · Recipe below ↓
- 0.25 ozAmontillado sherry
Bottle · Amontillado Sherry
- Float
Method · Stirred
- 1Mix everything but the wine and freeze for an hour, then strain through a coffee filter to clarify.
- 2Stir the clarified punch over ice, strain onto a large cube in a rocks glass and gently float red wine on top.
- Glass
- Rocks
- Ice
- Large cube
- Garnish
- Red wine float
Prep ahead
House prep
Burnt Demerara Syrup (2:1)
- Yield
- Varies
- Keeps
- 1 month
- Storage
- Refrigerated
Ingredients
- Demerara sugar
- Aged rum, equal parts with the sugar
- Water
Method
- 1Cook equal parts demerara and aged rum over medium heat until the sugar starts to caramelize. Add water at two parts sugar to one part water and heat until fully dissolved.
Fresh juice
Lemon Juice
- Yield
- About 1.5 oz per lemon
- Keeps
- 2 days
- Storage
- Refrigerated
Ingredients
- Fresh lemons
Method
- 1Juice in small batches. Strain out seeds and pulp. Store in the refrigerator.
About the Diamond Noir
Diamond Noir is a cocktail made with overproof bourbon, heavy cream and burnt demerara syrup (2:1), created by Eric Simmons at Maple & Ash.
Tried It 0
No ratings yet
Nobody's posted yet. Made this one? Be the first.