Doc Holliday Grog

The "Judge's Choice" winning cocktail from 2016 Tales of the Toddy. Created by Chris Hannah of French 75 Bar & Christine Jeanine Nielsen of Angeline and Pearl Wine Co.

RECIPE:
1.75 oz Toasted Coconut infused High West Double Rye
0.5 oz Milk Syrup
0.5 oz Heavy Cream
Toasted, grated coconut and grated cinnamon

Shake ingredients with ice, strain over ice, and garnish with coconut and cinnamon.

TOASTED COCONUT INFUSED HIGH WEST DOUBLE RYE:

Mix together 1 cup unsweetened shredded coconut and 2 oz Raw Cane Sugar and place on a sheet pan. Sit in an oven at 400 until toasty brown. Take toasted coconut and sugar from the oven and add to a glass jar large enough for it and the whiskey.  Let sit for a couple hours and strain.

MILK SYRUP:

1/2 cup Milk w/ half cup Raw Cane Sugar and one cinnamon stick.  Break cinnamon stick and add to the milk and sugar in a saucepan and heat, stir until sugar is dissolved.