| We recently spent the evening at Gunshow, an Atlanta based restaurant, to enjoy the sights, sounds, and of course the food and drinks. The menu included everything from Nduja Agnolotti to Sausage-Stuffed Quail to Fish N Chips and homemade Warm Banana Pudding. Dinner at Gunshow is accompanied by house-made cocktails, served tableside, like the Toasted Old Fashioned and the Witch Doctor, along with a full list of wine, beer, and non-alcoholic beverages. Make sure you come with an empty stomach, an open mind, and a unique sense of adventure and prepare to be entertained at the Gunshow.
The full “Welcome to the Gunshow” feature and additional recipes are published in the February-March 18 issue. Photograph by Mike Schalk Recipe by Mercedes O’Brien |
INGREDIENTS
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TO PREPARE:
Add bitters, syrup, and bourbon to a rocks glass. Add ice and stir until slight sheen is seen outside of glass. Garnish with sugared cinnamon stick on side of glass, drizzle with 151 rum and light on fire. Express orange peel over flame and let cook until sugars bubble. Blow out flame and nudge cinnamon stick into glass using the orange peel. Finally, wipe orange oils on the rim of the glass and place perpendicularly over the cinnamon stick.
Burnt Sugar Syrup – 2:1 rich simple syrup
Put sugar in a pot over medium-high heat on stove. Let cool down to dark liquid consistency. Take off heat and let cool for 10 minutes. Slowly add water (BE CAREFUL!) until well incorporated. Let cool.
Sugared Cinnamon Sticks
Add cinnamon sticks to a small bowl and lightly coat with bourbon. Layer a cookie sheet with sugar and place the damp cinnamon sticks on top. Cover with an additional layer of sugar and let sit overnight in a cool, dry place.
