Breakfast Bread Old Fashioned
With its warm, toasty aromatics, cracking open a bottle of Barrell Vantage is like opening the oven on Thanksgiving morning to freshly baked breakfast bread laced with warm maple, toasted nuts, and vanilla. This cocktail from Karla Green, creative director at Watch Hill Proper in Prospect, Kentucky, plays up those deliciously comforting autumnal flavors, which makes it perfect for sharing with friends and family before (or after) Thanksgiving dinner.
● 1 ½ ounce Barrell Vantage
● ½ ounce brown sugar oat syrup (recipe below)
● 1 bar spoon nocino
● 1 bar spoon Rivulet Pecan Liqueur
● Cinnamon sugar and toasted cinnamon stick, for garnish
Begin by garnishing the glass. Moisten rim of an Old Fashioned glass, then dip into cinnamon sugar so it adheres to the rim of the glass. Place one large cube in rimmed glass. Add Barrell Vantage, brown sugar oat syrup, nocino, and pecan liqueur to a cocktail tin filled with ice. Stir, then strain into rimmed glass. Garnish with cinnamon stick.
Brown Sugar Oat Syrup
● ½ cup old-fashioned oats
● ½ vanilla bean, split lengthwise
● ½ ounce Grade A pure maple syrup
● ¾ cup light brown sugar
● ¼ cup dark brown sugar
● Boiling water
Add oats to a 32-ounce non-reactive container, such as a mason jar. Pour boiling water over the oats, filling the vessel to at least the 24-ounce line. Stir, cover, and let steep for 10-15 minutes.
Scrape the contents of the vanilla bean into a separate mason jar, then add the scraped pods to the jar. Add maple syrup and brown sugars. Using a fine mesh strainer, strain eight ounces of the hot oat water over the sugar combination and stir until dissolved. Store with vanilla bean in the syrup for additional flavor infusion.