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CRAFT COCKTAIL: TORO TINGLE
December 22, 2016
Just in time for your holiday celebrations, our Toro Tingle is crafted to bring out the Kris Kringle in us all.
In collaboration with Bull Run Distilling, this party sized cocktail is guaranteed to stay fresh to the last drop in our uKeg 64 Copper.
Read Below To Learn The Detailed Process of making an Toro Tingle
Ingredients:
- 1 - uKeg 64
- 1 Bottle - Bull Run Distilling Bourbon Whiskey
- 2 Bottles - 24.5 oz. Martinelli’s Sparkling Cider
- 1 Bottle Natural Lemon Juice
- Cheesecloth & String
- 1 Lemon
- 3 Cinnamon Sticks
- 1/3 Teaspoon Nutmeg (whole or pre-ground)
- 2 1/2 Teaspoons All Spice
Toro Tingle - uKeg64 Step-By-Step Instructions:
- Measure 20 ounces of Bull Run Distilling Bourbon Whiskey, 40 ounces of Martinelli’s Sparkling Cider & 2 ounces of lemon juice
- Pour measurements in to uKeg 64
- Place a bed cheesecloth on your counter
- Place 3 cinnamon sticks (whole) on cheesecloth
- Grind up (or measure our) 1/3 teaspoon of nutmeg
- Measure out and place 2 1/2 teaspoons of all spice
- Bring all 4 corners of cheese cloth together to create a pouch with spices inside of the cheesecloth.*
- Tie off cheesecloth with a string so the pouch will hold your spices together.
- Place pouch in uKeg 64
- Charge the cap with CO2. Using an 8-gram cartridge ensures you’ll have enough CO2 to carbonate and dispense. Click Here To Purchase Your Box Of CO2
- Place the cap on the uKeg and turn the pressure up to 15 psi. Setting to this high of pressure will keep the correct level of carbonation in the apple cider and will ensure you taste that carbonated tingle.
- Let sit overnight to infuse spices in to your drink.
- Grab a glass.
- Drop in a few ice cubes from the freezer.
- Cut off one peel of lemon skin & place on ice
- Pour, sip, repeat
- You can adjust the dial to automatically maintain the perfect carbonation.
*Do not leave string tied to the uKeg handle as shown in video or your carbonation will leak out overnight.
Cheers,
GW
P.S. This cocktail is a derivative from a Rachel Ray recipe.
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