Scenic Root Recipe
Still Austin ‘Barley Duck’ Single Barrel, Lustau Brandy de Jerez, Root Beer Syrup, Vanilla-Amaro Foam
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Ingredients
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Cocktail
Vanilla-Amaro Foam (for topping)
Garnish
Root Beer Syrup (makes ~8 oz)
Method
Root Beer Syrup (make ahead)
- 1
Simmer syrup
In a small saucepan combine 2 cups strong brewed root beer and 1 cup granulated sugar. Add the split vanilla bean and star anise if using. Bring to a gentle simmer over medium-low heat, stirring until the sugar is fully dissolved. Simmer gently for 6–8 minutes to reduce slightly and concentrate flavors.
- 2
Remove from heat and let the syrup cool to room temperature with the vanilla bean steeping for at least 15 minutes. Remove and discard the vanilla bean and star anise. Strain into a clean jar. Refrigerate. (Yield ≈ 8 oz.)
Vanilla-Amaro Foam
- 3
Prepare foam mixture
Chill a mixing bowl. Combine 0.75 oz amaro, 1 whole egg white (or 1 oz aquafaba), 0.25 oz vanilla syrup, 0.25 oz cold water and 0.25 tsp lecithin powder (if using) in the chilled bowl.
- 4
Dry shake
Dry shake vigorously (no ice) for 20–30 seconds until frothy and volume increases—this helps denature the proteins and build structure.
- 5
Wet shake and chill
Add ice to the shaker and shake again hard for 10–15 seconds to chill and further emulsify. Fine-strain into a small container and refrigerate briefly while you build the cocktail. For best stability, re-whip with an immersion blender (or a quick 5–10 second aeration with a hand frother) just before topping to restore foam volume.
Cocktail Assembly
- 6
Combine base ingredients
In a mixing glass filled with ice add 2 oz Still Austin 'Barley Duck' single barrel whiskey, 0.5 oz Lustau Brandy de Jerez, 0.75 oz root beer syrup, 0.5 oz fresh lemon juice and 2 dashes Angostura bitters.
- 7
Stir and chill
Stir the mixture vigorously with a bar spoon for 20–30 seconds until well chilled and diluted to taste (roughly 20% dilution typical for spirit-forward cocktails).
- 8
Strain
Double-strain the cocktail into a chilled rocks glass over one large ice cube (or up to 2 large cubes).
- 9
Top with foam
Carefully spoon or gently pour a 1/2–3/4 inch layer of the vanilla-amaro foam over the top of the cocktail. The foam should sit on the surface and create a distinct layer.
- 10
Garnish and finish
Grate a small amount of fresh nutmeg over the foam if desired and place a dehydrated orange wheel or express a flamed orange peel over the glass and drop it in. Serve immediately.