The Prairie Horn (Serves 2)
For The Mustard Foam:
1 can of condensed milk
1 egg yolk
1 tbsp marshmallow paste (or a handful of melted marshmallows)
1 tsp mustard powder
For The Cocktail:
2 shots (50ml) Bulleit bourbon
1 shot (25ml) cinnamon syrup
1 shot (25ml) mustard foam
1 packet buffalo popcorn tea/Genmaicha
To Serve:
Chilled Collins glass
Cubed ice
A few squares of melted white chocolate
Hundreds and thousands, to garnish
Instructions
- Boil up a cup of the popcorn tea and allow to cool completely. If the tea is still hot when you add it to the cocktail shaker, it will melt the ice.
- Now make the mustard foam. Using an electric hand whisk, combine a can of condensed milk, the egg yolk, marshmallow paste (or a handful of melted marshmallows) and the mustard powder until thick and foamy. Set aside.
- Now prepare your garnish: dip the rim of each glass in the melted white chocolate, followed by the hundreds and thousands. Leave to set before using.
- Add the ice to a cocktail shaker and pour in the bourbon, syrup and one shot of the popcorn tea. Shake well.
- Using both hands, strain the drink through a Hawthorne strainer (held flush with the opening of the shaker) and a small fine sieve positioned over your glass.
- Finally, top up each glass with the mustard foam.
From delicious to stratospheric…
“At Oriole, we use Prekese syrup in place of the cinnamon. Prekese is a traditional African medicinal plant rich in multivitamins. It is conventionally used as a sweet spice and in Ghana is used to sweeten soft drinks. To make, simply boil the fruit in water along with some sugar. Remove the fruit before using.”
Shopping list…
“Bulleit bourbon is sweeter and less peppery than a rye whisky – to change this base would be to change the overall balance of the drink. You should be able to buy popcorn tea from most established tea retailers.”