Black Forest Whiskey Sour

Recipe by Christine Hazel, Food Network Chopped Champion and Executive Chef at Huntingdon Valley Country Club, Huntingdon Valley, Pennsylvania, USA

This drink was inspired by my grandfather Bill Hazel.  He loved Crown Royal and taught me how to make the perfect Whiskey Sour. ~ Christine Hazel

Yield: 1

Ingredients

• 6 Cherries (pits removed and halved)
• 1.5 ounces Crown Royal
• 0.75 ounces Lemon Juice
• 0.75 ounces Simple Syrup
• 1/8 teaspoon 10x Sugar
• 1 Egg White
• Chocolate and  Vanilla Meringue Cookies (see recipe)

Chocolate Caviar

• ​200 milliliters Dark Crème De Cocoa liquor
• 2.5 milliliters Agar Agar
• 1 quart Olive Oil

Preparation 

Chocolate Caviar 
Pour the olive oil into an airtight container and place in the freezer.
Pour the dark crème de cocao into a small saucepan.
Add the  agar agar to the crème de cocao. 
Place the pan over medium heat and bring to a boil.  Stir frequently.
Lower the heat and simmer the mixture for 60 seconds.
Remove the pot from the heat and remove the chilled oil from the freeze.
Use a syringe to suck up the cocao-agar mixture.
Drizzle droplets of the mixture over the surface of the oil.  They will form tiny spears immediately.
Place a filter over a plastic container and pour the oil and spheres into the filter. The oil will pass leaving the speres in the filter.

Chocolate and Vanilla Meringue Cookies 
Place in a food processor and pulse until crumbled.
Rim glass with orange slice to moisten.

Black Forest Whiskey Sour
Muddle the cherries with simple syrup.
Add bourbon and lemon juice.
Shake 12 times.
Add the egg white and powdered sugar. Shake 20 times until extra frothy.
Fine strain the cocktail into glass.
Garnish the chocolate caviar on top of the froth of the cocktail.
Roll rim of glass until coated with meringue crumbles.   
​
Serve immediately and enjoy!

#9 with the Huntingdon Valley Clubhouse. Image courtesy Huntingdon Valley Country Club