The Lucky Cat "may" Recipe

1. Tobacco-infused simple syrup

Make 1/2 cup to have on hand: combine 1/2 cup (120 ml) water and 1/2 cup (100 g) brown sugar in a small saucepan and warm gently until sugar dissolves. Remove from heat, add 1 tablespoon dried tobacco leaves (food-grade or culinary smoking leaf — do NOT use cigarette tobacco) and steep 10–15 minutes. Strain through a fine mesh and cool. Use 1/4 oz for the cocktail. Refrigerate leftover syrup up to 1 week.

2. Brown sugar-prune reduction

Combine 1/3 cup (80 g) pitted prunes and 1/4 cup (60 ml) water with 2 tablespoons (25 g) brown sugar in a small saucepan. Simmer gently, mashing prunes until softened and liquid thickens, 6–8 minutes. Remove from heat and press through a fine sieve to yield a smooth, thick syrup. Cool. Use 1/2 oz for each cocktail; refrigerate remainder up to 2 weeks.

3. Chill a rocks glass or coupe by filling with ice and setting aside.

4. In a mixing glass add 2 oz blended whisky, 1/4 oz tobacco-infused simple syrup, 1/2 oz brown sugar-prune reduction, 1/4 oz green apple cordial (or 1/4 oz fresh pressed green apple juice for lighter apple note), and 1/4 oz blackcurrant liqueur. Add 2 dashes aromatic bitters and 2 drops vanilla tincture. Fill mixing glass with ice.

5. Stir gently for 25–30 seconds until well chilled and slightly diluted (aim for about 20–25% dilution by eye).

6. Discard ice from chilled serving glass, place one large ice cube in the glass, and strain the cocktail over the cube.

7. Express the bergamot peel over the drink: hold peel skin-side down about 3–4 inches above the surface and give a firm twist so oils spray across the cocktail. Optionally run the peel around the rim and drop it into the drink as garnish.

8. If using an aromatic leather/tobacco element, briefly (1–2 seconds) pass the edge of a lit cedar or leather-smoke source beneath the glass to capture a faint smoky leather aroma, or lay a single lightly toasted tobacco leaf on the glass edge (for display only). Do not burn food-unsafe materials near the drink; use culinary smoking chips if available.

9. Serve immediately and advise guests to inhale the bergamot/tobacco aromatics briefly before sipping to perceive the bergamot, tobacco and leather notes up front, with brown sugar-coated prune, green apple, blackcurrant and vanilla custard on the palate.