Burnt Ginger Low-Proof Cocktail

• 1 1/2 ozginger mead
• 1 1/2 ozamontillado sherry
• 3/4 ozfresh lemon juice
• 3/4 ozburnt ginger syrup
• 2 dashesangostura bitters

Preparation

1. 1.

   With a lighter or blowtorch on a cast-iron plate, carefully burn cherry wood until it’s smoking heavily. Quickly flip a chilled glass onto the smoking wood. While the glass fills with smoke, in a shaker, combine all the ingredients and fill with ice. Shake hard and double-strain into the smoking glass over ice. Garnish. Ginger MeadBurn 1/3 cup of chopped fresh ginger using an open flame, until it’s charred with a nice color around the ginger. Once burnt, add to 2/3 cup of mead, letting it steep for over 12 hours. Afterward strain out the ginger. Will keep in the refrigerator for 7 days. Burnt Ginger SyrupBurn the ginger using an open flame, until it is to the point of charcoal. Once burnt, steep overnight in 1:1 simple syrup. Strain out the ginger, then bottle and refrigerate for up to 2 weeks.