Makeshift Humour

Makes: 1 creamy, persimonn-y double rocks glass worth

Since I’ve recently become obsessed with all things Death & Company, this is my first post riffing on their cocktail ‘Good Humour’. Now, it took me too long to think of what I wanted to name my take on it, but I’m so pleased with calling it Makeshift Humour, because the first part of that name accurately sums up how most of my cooking trials go: oh, I don’t have xyz? No problem, I’ll sub abc and just see how it goes.

And guess what ya’ll? It did work. But more on that in the recipe below.

Ingredients

GROUP A: MAKESHIFT “ORGEAT”

• 1 tbsp Teacher's Highland Scotch Whisky**

• 3 tbsp slivered almonds

• 1/4 tsp fresh orange juice

• 1/4 cup sweetened vanilla oat milk

GROUP B: THE COCKTAIL

• 1 oz hachiya persimmon purée

• 1/2 oz heavy cream

• 3/4 oz lime juice

• 1/2 oz makeshift orgeat (see Group B)

• 1 oz Bombay Sapphire East London dry gin*

• 1/2 oz Glenfiddich 14-yo Bourbon Barrel Aged whisky*

• Lime rind, to garnish

• Crushed ice

• Cubed ice

Method

• Make the ‘orgeat’: Add all Group B ingredients to a small saucepan, simmer over medium-low heat (till the edges start to bubble) for 3 - 4 minutes while stirring continuously, then take the mixture off the stove and let it steep for 10 - 15 minutes. Sieve it through a fine mesh strainer and discard the solids. Makes a little over 1/4 cup of soy orgeat, which can be refrigerated for up to 2 months at max.

• Make the cocktail: Fill a double rocks glass with crushed ice to the brim. Add all the other Group A ingredients to a cocktail shaker. Shake well and strain into the glass. Garnish with a twisty lime rind, and enjoy immediately.

Notes:

*These are suggestions for an optimum cocktail experience, while still being able to keep it to easily available brands of spirits. Feel free to swap out for a brand of your liking.

**I personally didn’t see the need to use a higher quality whiskey (like the Glenfiddich) for the orgeat, but you should treat yo’self if you feel like it!