This months @homebarawards challenge lives up to the name. Whole infused cocktails sounds simple, but without the right tools and ingredients it can be really limiting. For example vermouth or citrus will oxidize if left to infuse too long, so it's hard to infuse cocktails that use those ingredients unless you have an isi whipper or agar powder.
So anyways here's my first attempt at the challenge. Its a lower ABV riff on an old fashioned. This made four servings.
Marsh-Kin
6oz jinro original soju
2oz drambuie
1/2oz licor 43
1 oz Asahi black beer syrup
mix and infuse for 24 hrs with 5 marshmallows, 2 cloves and 1/2 small pumpkin, roasted with a pinch of salt.
Fine strain, pour over ice, garnish with a toasted marshmallow.
This came out better than I expected. There was a strong pumpkin flavor with the vanilla, spices, and beer in the background. I underestimated how much sugar would leech from the marshmallow so it ended up slightly more sweet than I intended, but @raynawangsh007 and her mother loved it and I'd drink it for dessert.
My 6 year old got naming rights on this because I used his stash of marshmallows. He named it Marsh-kin because it's half marshmallow and half pumpkin.
Also this dope glass is from Ocho. One of the best parts of my 11/11 deal hunting.
Image and recipe courtesy of @thenickromancer.
Cocktails & Propaganda
Bartender: @backbarunion
Founder & Head Baijiu Boy: @bostonbaijiubar