Created by Adam Seger at Nacional 27.
- For luxe ham cognac: Iberico (Pata Negra) ham leg, 1.5 liters of Hennessey VS Cognac
- For honey syrup: 1 quart of wildflower honey, 1/3 cup of water, three large sticks of Caribbean cinnamon
- For manchego tuiles: 2 cups manchego cheese, grated
- For ham and cheese cocktail: 2 ounces luxe ham cognac, juice of one lime, 1 ounce honey syrup, 1 manchego tuile, rosemary (for garnish)
To make luxe ham cognac: Infuse an Iberico (Pata Negra) ham leg in 1.5 liters of Hennessey VS Cognac for a fortnight, covered and refrigerated.
To make honey syrup: Heat 1 quart of wildflower honey with 1/3 cup of water and three large sticks of Caribbean cinnamon (cannella) to a simmer. Cover and let cool. Put through a fine mesh strainer and refrigerate.
To make manchego tuile: Shave aged Manchego onto a silpat or parchment paper to create a sheet of 1/4-inch thick cheese. Bake at 350°F for 12 -15 minutes until light brown and crisped. Let cool and cut into 2-inch by 6-inch strips. Keep in an airtight container at room temperature.
To make ham and cheese cocktail: Put 2 ounces luxe ham cognac, lime juice, and 1 ounce honey syrup in a cocktail shaker. Shake vigorously and strain into a chilled cocktail glass. Lay the Manchego tuile across the top of the glass and top with a sprig of fresh rosemary.