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Winter is Welcome
Quote from Article

I created “Winter is Welcome” for the first issue of Queen City Exclusive Magazine (Jan/Feb 2016). The Blurb from that article is below.

“When we told Bob Peters our first issue of 2016 was dedicated to Charlotte’s arts and culture his first reaction was to create an avant-garde cocktail that would push the limits. And push them he did. His “Winter is Welcome” recipe is nothing short of revolutionary. Using a porthole, a hand-held smoker, North Carolina pecan wood, and the perfect blend of local ingredients, Peters creates a concoction of the ethereal.”

Gallery
    Ingredients
    • 4 of Cardinal Gin
    • 4 of Fair Game Apple Tipper Wine
    • 2 0z of Simple Syrup
    • 30 Whole Black Pepper Corns
    • 1/2 Sliced Pear
    • 2 Wheels of Blood Orange
    • 2 Cinnamon Sticks
    • 6 Whole Star Anise Pods
    • 1/2 Finger of Fresh Ginger (sliced thin)
    Instructions
    1. Add all ingredients into the porthole.
    2. With a Ploysciendce hand-held cold smoker, smoke NC Pecan wood.
    3. Once the porthole is full of smoke infuse the cocktail for 30 minutes in the refrigerator.
    4. Serve the infused cocktail in a Nick & Nora glass for added elegance and enjoy!

    Queen City Exclusive Magazine January/February 2016

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