I'm Ron Burgundy Cocktail - Recipe by Lang's Lounge Mixologist Tom Boyle

Ingredients

60mL Three Cheese-infused Whiskey
8 drops 4 Pepper Tincture
10 drops 4:1 saline solution
15mL 3% Lactic Acid 1:1 simple syrup

200mL Glenlivet Whiskey
25 g sharp cheddar
15 g pecorino Romano
10 g Stilton
50mL Glycerin or high-proof vodka
20 g black, white, pink and Szechuan pepper in equal parts
3 g lactic acid
50 g sugar

Method

Cheese whiskey:

Grate all three cheeses into an airtight container.

Pour 200mmL Glenlivet into the airtight container with cheese- stir thoroughly to combine.

Place cheese whiskey infusion into the fridge overnight (12 hours).

Strain cheese from whiskey through a fine mesh strainer.

Place strained cheese whiskey into a freezer for 12 hours.

Strain cheese whiskey through a rinsed coffee filter and store in the fridge.

Lactic simple syrup:

Combine 50 g white sugar with 50 g hot water and whisk until all sugar is dissolved.

Whisk in 3 g of lactic acid.

4 pepper tincture:

Take assorted peppercorns and toast until fragrant.

Grind peppercorns to a medium grind in a mortar and pestle.

Take assorted toasted and ground peppercorns and combine with glycerin or high-proof alcohol in a vacuum bag.

Vacuum seal and place in a water bath set at 55 C for two hours.

Remove bag and cool in ice bath or fridge.

Strain through a fine mesh strainer and store in dropper bottle.

To serve:

Combine 60mL cheese-infused Glenlivet, 8 drops 4 pepper tincture, 15ML Lactic Syrup, and 10 drops of saline into mixing vessel.

Add ice and stir till very cold.

Strain into rocks glass with fresh ice, ideally one large cube.

Garnish with a crack of fresh black pepper onto the cube.

Recipe provided by Lang's Lounge