the medjool madame
BY PEEKAMOOSE RESTAURANT & TAP ROOM
Big Indian, 845-254-6500, peekamooserestaurant.com
INGREDIENTS (serves 4)
6 oz. Delaware Phoenix Bourbon
4 oz. Sugar Moon Maple Syrup
1 lb. Medjool dates, pitted
20 cardamom pods
2 oz. fresh lemon juice
2 tbsp. kosher salt
1 pint heavy cream
3 tbsp. powdered sugar
1 tsp. vanilla extract
METHOD
Add dates, maple syrup, and 12 of the cardamom pods to a medium-sized saucepan. Add four cups of water (enough to cover), and simmer on low heat until reduced by half—about two hours. Puree the mixture, and strain through a fine mesh colander. Set aside.
In a coffee cup, add 1.5 ounces of bourbon, .5 ounce of lemon juice, and about four ounces of the date-maple reduction. Heat on high in a microwave for one minute.
FOR GARNISH: Add remaining eight cardamom pods and salt to a coffee bean grinder, and blend until the mixture turns into a powder. In a separate bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff. Quenelle the cream with a tablespoon, and garnish the heated cocktail with it. Sprinkle with cardamom salt.
