2 oz Knappogue 16 Year Whiskey
2 oz Birch Cold Brew
.75 oz Demerara syrup
1 dash Bittermen’s Mole bitters
Top: Benedictine whipped cream*
Garnish: Grated nutmeg
*Bénédictine Whipped Cream
4 oz Heavy Cream
1 oz Benedictine
.5 oz oz simple syrup
Method: Place the cream, Bénédictine and simple syrup in a mixing tin and whip by hand until light and fluffy. Alternatively, place all three ingredients in a blender and lightly pulse until the cream becomes fluffy.
Whip shake all but the whipped cream with one ice cube and strain into highball on fresh ice. Top with Bénédictine whipped cream
Available at Greydon House, Nantucket. Photo: Tim William.