Yusho'S Baconian Cipher Recipe

• 1 1/2 pounds grilled or roasted tamarind, shelled
• 1 1/2 ounces Saigon cinnamon
• 1/2 ounce grains of paradise
• 1/2 ounce sarsaparilla
• 750 mL high-proof rye
• 4-inch strip of orange peel, studded with cloves
• 2 ounces Herencia Anejo Tequila
• 1 ounce Cocchi Vermouth di Torino
• 1/4 ounce Gran Classico Bitters
• 1 dash tamarind bitters

1. To make bitters, combine all ingredients in wide-mouth mason jar and co-macerate for 10 days. Filter and seal.
2. To make cocktail, heat clove-studded orange peel on grill. Combine tequila, Cocchi vermouth di Torino, Gran Classico, and tamarind bitters in a mixing glass with four large cubes and stir 40 times. Srain into coupe glass and garnish with clove-studded orange peel.

tamarind, cinnamon, grains of paradise, sarsaparilla, rye, orange peel, anejo tequila, torino, bitters, tamarind bitters

Taken from www.seriouseats.com/recipes/2012/01/yushos-baconian-cipher-negroni-variation-recipe-gran-classico-tequila-cocktail.html (may not work)