This drink was originally created by Shawn Layton of
L’Abattoir in Vancouver, and contains Cuban tobacco infused bourbon, Marsala,
bitters and whiskey. A perfect Father’s Day cocktail.
Tobacco Infused Bourbon:
1 Cup (.24l) Bourbon
3 1" (2.54cm) Pieces Cut from a Good Quality Cigar
(59ml) Infused Bourbon
Aztec Chocolate Bitters
Add cigar pieces to a re-sealable glass container.
Pour bourbon over the top of the cigar pieces.
Stir the bourbon and tobacco to loosen up the leaves and
continue to stir until all of the leaves are separated.
Seal the container and set in a cool place for 6 hours.
After 6 hours, strain the bourbon through a fine mesh sieve
lined with cheesecloth.
Add the bourbon and Frangelico to a large rocks glass.
Add in the various bitters and stir to combine all
Carefully place the ice into the glass and serve.
Before lining the sieve with the cheesecloth, dampen it with
water first (squeeze out the excess water first). By wetting the cheesecloth
first, you'll keep the cheesecloth from absorbing your bourbon. You will have
enough tobacco infused bourbon to make 4 drinks.