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
- Infuse an Ibérico ham leg in 1.5 liters of Hennessey VS Cognac for two weeks, covered and refrigerated.
- Honey Syrup
- Heat 1 quart of wildflower honey with 1/3 cup of water and three large sticks of Caribbean cinnamon (cannella) to a simmer.
- Cover and let cool.
- Put through a fine mesh strainer and refrigerate.
- Manchego Tuilles
- Shave aged Manchego onto a silpat or parchment paper to create a sheet of 1/4-inch thick cheese.
- Bake at 350°F for 12-15 minutes until light brown and crisped.
- Let cool and cut into 2-in. by 6-in. strips.
- Keep in an airtight container at room temperature.
- To serve
- Combine 2 oz. luxe ham cognac, lime juice, and 1 oz. honey syrup in a cocktail shaker
- Shake vigorously and strain into a chilled cocktail glass.
- Garnish with the Manchego tuile across the top of the glass and a sprig of fresh rosemary