Story and Recipe by Colin Williams | Photography by Randy Krause Schmidt
Growing up in North Carolina, I had endless opportunities to explore the beauty of nature. Whether it was the mist-covered mountains of the Blue Ridge Parkway or the sprawling coastline of the Outer Banks, the chances for experiencing the outdoors were endless. Thankfully, my wife and I share a love of exploration, and we spent many weekends on camping trips throughout the state, with grand dreams of sleeping under the stars and among the trees. Unfortunately, the love that we had for nature was not reciprocated by nature itself.
Whether it was poor planning, failed equipment, or sheer bad luck, we have had, quite frankly, an absurd number of camping trips gone wrong. However, with youthful optimism, we continued to deceive ourselves into thinking that we were, indeed, “camping people,” with each new equipment purchase giving us even more undue confidence. However, without fail, each trip was met with adversity.
I remember a particular outing that might have been the tipping point for us to finally relent that maybe we were best suited to hotels. We had driven a couple hours out into the mountains to hopefully reconnect with nature and enjoy each other’s company. We made it out to the campsite and set up our tent without the hassle it usually took us. With our air mattress inflated just right, high on our success, we left the site to go to a nearby grocery store—about 45 minutes away—to stock up on supplies for the weekend ahead of us, hours of daylight still reserved for hiking and exploration.
By the time we finished at the store, a massive rainstorm washed over us, blotting out the sunlight and completely drenching us on our way back to the car. Undaunted, we drove back to the campsite, sure that the worst was behind us. As lightning cracked through the sky, we rushed to get all the supplies into our tent. However, when we unzipped the entrance, the first thing we were greeted with was our air mattress, blessedly still inflated, floating past us on a small lake of water inside our tent.
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Under the Sky Cocktail
Makes 1 serving
Ingredients
- 1½ ounces Black Sesame-Infused Blended Scotch (recipe follows)
- ½ ounce whisky liqueur*
- ½ ounce fresh lemon juice
- ½ ounce Burnt Honey Syrup (recipe follows)
- 4 dashes aromatic bitters*
- 1 barspoon smoky Scotch
- Garnish: lemon peel lightning bolt
Instructions
- In a cocktail shaker, combine Black Sesame-Infused Blended Scotch, liqueur, lemon juice, Burnt Honey Syrup, bitters, and smoky Scotch. Fill with ice, and shake until diluted and chilled, about 20 seconds. Strain into a Nick and Nora glass, and garnish with a lemon peel lightning bolt, if desired. Serve and enjoy!
Notes
*Colin uses Drambuie and Angostura Bitters
Black Sesame-Infused Blended Scotch
Makes 1 (750-ml) bottle
Ingredients
- 1 (750-ml) bottle blended Scotch*
- ⅓ cup black sesame seeds
Instructions
- In a glass jar with a waterproof seal, combine Scotch and seeds.
- Fill a large pot with water, and add a steaming rack or kitchen towel; heat over medium heat until gently simmering. (See note.)
- Seal jar, and submerge in simmering water; reduce heat to low, and cook for 20 minutes. Remove from hot water, and refrigerate until chilled. Strain, and store until ready to use.
Notes
*Colin uses Dewars.
NOTE: Alternatively, insert sous vide machine in a large and tall pot, and fill with water according to manufacturer’s instructions. Turn on machine and heat water to 135°. Add jar and cook for 1 hour, making sure jar is submerged.
NOTE: Alternatively, insert sous vide machine in a large and tall pot, and fill with water according to manufacturer’s instructions. Turn on machine and heat water to 135°. Add jar and cook for 1 hour, making sure jar is submerged.
Burnt Honey Syrup
Makes about ½ cup
Ingredients
- ½ cup honey
- ¼ cup hot water
- 1 large pinch of salt
Instructions
- In a small saucepan, bring honey to a boil over medium-high heat. Cook, stirring constantly, until honey turns a deep amber color and becomes aromatic, 3 to 5 minutes. Remove from heat, and stir in ¼ cup hot water and salt until incorporated. Let cool completely. Refrigerate until ready to use, up to 2 weeks.
