PHOTOS BY MICHAEL PIAZZA
Makes 1 cocktail
1½ ounces Pork Fat Washed Boston Harbor Distillery Putnam Rye Whiskey (recipe below)
1 ounce lemon juice
¾ ounce Wild Hibiscus Company Fermented Hibiscus Flower Syrup
lemon peel twist, for garnish
Pour first 3 ingredients into a shaker and fill with ice. Shake vigorously. Strain into a coupe glass and garnish with the lemon twist.
For Pork Fat Washed Whiskey:
Render pork fat and reserve 1 ounce. Combine with 750 milliliters of rye whiskey and stir. Let sit for 12 hours. Place the jar in the freezer until fat is solidified at the top; remove hardened fat. Strain the whiskey through a cheesecloth and store in the original bottle.
This story appeared in the Winter 2019 issue.
Cairo Kironyo is a bartender at Lolita Cocina & Tequila Bar, Boston.