Ham-infused Cognac Cocktail

== 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
==
 * For luxe ham cognac: Ibérico ham leg, 1.5 liters of Hennessey VS Cognac
 * For honey syrup: 1 quart of wildflower honey, 1/3 cup water, three large cinnamon sticks
 * For Manchego tuiles: 2 cups Manchego cheese, grated
 * For ham and cheese cocktail: 2 ounces luxe ham cognac, juice of one lime, 1 ounce honey syrup, 1 Manchego tuile, rosemary (for garnish) ==

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 tuile
==
 * 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. ==

Building the Cocktail
==
 * 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. ==

Resources
==
 * Serious Eats.com ==