 | Whiskey Tango Foxtrot1 drink Amber Young, Breakwater Restaurant & Bar, Beaufort, SC |
| • | 2 oz. Jack Daniel’s Tennessee Whiskey |
| • | 1 oz. The Perfect Purée Mandarin/Tangerine Concentrate, thawed |
| • | 1 thin slice of a habanero pepper (muddle) |
| • | Dash of honey |
| • | Smoked orange peel (garnish) |
| • | Cherry (garnish) |
| Method: | |
| Muddle the habanero pepper*, Mandarin/Tangerine Concentrate and dash of honey together. Add the 2 oz. of Jack Daniel’s and ice. Shake well & strain into a rocks glass with ice. Garnish with a smoked orange peel** and a cherry. | |
| * | Be very careful when handling the habanero pepper & be sure to wash your hands after use. |
| ** | Be careful when smoking the orange peel garnish. Trick is to hold the orange peel between your thumb and index finger with the peel facing the drink.Using a match, light the oil on the peel and then lightly squeeze the peel together which will cause a small flame while adding a nice smokey flavor to the drink. Run the peel around the rim of the glass and drop into drink. |