Ham-infused Cognac Cocktail

Description
This off-the-menu special is courtesy of Adam Seger, manager and mixologist at Chicago’s Nacional 27. He soaks high-quality Ibérico ham in cognac for two weeks, then mixes it with honey, cinnamon and lime juice, topped by a Manchego cheese tuile.

Ingredients

 * Ibérico ham leg
 * 1.5 liters of Hennessey VS Cognac
 * 1 quart of wildflower honey
 * 1/3 cup water
 * three large cinnamon sticks
 * 2 cups Manchego cheese, grated
 * Rosemary for garnish

Directions

 * Luxe ham cognac
 * 1) Infuse an Ibérico ham leg in 1.5 liters of Hennessey VS Cognac for two weeks, covered and refrigerated.
 * Honey Syrup
 * 1) Heat 1 quart of wildflower honey with 1/3 cup of water and three large sticks of Caribbean cinnamon (cannella) to a simmer.
 * 2) Cover and let cool.
 * 3) Put through a fine mesh strainer and refrigerate.
 * Manchego Tuilles
 * 1) Shave aged Manchego onto a silpat or parchment paper to create a sheet of 1/4-inch thick cheese.
 * 2) Bake at 350°F for 12-15 minutes until light brown and crisped.
 * 3) Let cool and cut into 2-in. by 6-in. strips.
 * 4) Keep in an airtight container at room temperature.


 * To serve
 * 1) Combine 2 oz. luxe ham cognac, lime juice, and 1 oz. honey syrup in a cocktail shaker
 * 2) Shake vigorously and strain into a chilled cocktail glass.
 * 3) Garnish with the Manchego tuile across the top of the glass and a sprig of fresh rosemary

Source

 * Serious Eats.com