- 2oz Carlton Rye Whiskey infusion
- handful of basil leaves
- 1 sugar cube
- about 4 dashes of each FreeWildShe Grapefruit & Cardamom bitters
- couple dashes of Dashfire Spiced Apple Bitters
- peach organic tonic
1. In a shaker, muddle Rye infusion, bitters, basil leaves, and sugar cube
2. Briefly dry shake after muddling, and then add your ice to continue shaking
3. Strain contents from shaker into glass
4. Top with a quick peach organic tonic float (we used about an ounce)and basil sprig
Carlton Rye Whiskey Infusion
In a large jar add:
- 1 750ml bottle of Bull Run Carlton Rye Whiskey
- 2 apples
- 1 teabag of your favorite ginger turmeric tea
- infuse for 3 days
Serving for Two
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
- 2 lb russet potatoes (4 potatoes, peeled and cubes)
- 1 carrot
- 1 onion
- 1 tablespoon of neutral-flavor oil
- 1 lb ground lamb
- ½ tsp sea salt
- ¼ tsp ground pepper
- 1 Tbsp unsalted butter
- ⅓ cup of all-purpose flour
- 3 large eggs
- 2 cups of Panko breadcrumbs
- 4 cups of neutral-flavored oil
1. In a large pot of water add cubed potatoes, cover, and bring to a boil over medium heat. Cook potatoes until a skewer goes through the potato easily, about 15-20 minutes. Mash the potatoes and set aside.
2. Finely chop the onion. In a large skillet, heat oil on medium heat and add the chopped onion. Saute the onions until translucent and tender, about 12-15 minutes. Tip: Make sure there is no moisture left so that the croquette doesn't get soggy. Add the ground lamb breaking it up with a wooden spoon as it cooks. Season the mixture with salt and black pepper.
3. Add the meat mixture to the mashed potatoes in a bowl and combine. Measure a large spoonful of the mixture and shape into a ball.
4. Prepare a bowl for the flour and Panko mixture, and one for the eggs. Coat each ball in flour and shake off excess. Then dredge in egg and coat with panko, and set aside.
5. Once you finish coating, add the oil to a medium pot. Make sure there are at least 2 inches (5 cm) of oil in the pot so the entire croquette will be covered.
6. Bring the oil to 340-350ºF (171-178ºC) over medium heat. Use a cooking thermometer to check the oil temperature.
7. Deep fry 2-3 croquettes at a time until they are golden brown, about 2-3 minutes.
8. Transfer the croquettes to a wire rack or paper towel to drain excess oil. Serve the croquettes with a sauce of your choice.