Created by Adam Seger at Nacional 27.
Luxe Ham Cognac: Infuse an Iberico (Pata Negra) ham leg in 1.5 liters of Hennessey VS Cognac for a fortnight, covered and refrigerated.
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.
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.
Build in a Pint Glass:
2 ounces Luxe Ham Cognac
Juice of 1 lime
1 ounce honey syrup
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.
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