The name Sing Glory, is abbreviated from a phrase coined by mountain folk that declare the wonder of life when they “sing glory like a bucket of frogs”. Poet Lee Pennington memorialized the phrase in his inimitable spoken word while recording Songs of Bloody Harlan.
I created Sing Glory in remembrance of ancestral land long gone. It doesn’t exist today, because the rugged mountain that once stood tall was stripped away, destroyed by the relentless pursuit of Appalachian black gold.
What remains is memory—etched with the sweetness of unspoiled nature, where the sights and sounds were as pure as they were eternal. In the mountains, sitting by a crackling campfire offers crystal clear, star studded skies that make you feel you can reach out and touch the hand of God.
I believe this drink speaks to these memories, a connection to Heaven and Earth and your soul. Take a moment and pause to consider your blessings, when doing so, you too may want to croon ” like a bucket of frogs.”
Sing Glory – The Cocktail
The addition of a rich, deep-purple merlot syrup enhances the brandy and Benedictine, giving this cocktail an air of regal sophistication. The indulgent blend is balanced by a luscious, velvety egg white foam and crowned with a touch of edible gold leaf, creating a luxurious and silky-smooth finish.
Sing Glory
Pisco Brandy, Benedictine, Lemon, Egg White and Merlot Syrup
Ingredients
- 1–1/2 oz pisco brandy
- 1–1/2 oz merlot syrup
- 1/4 oz benedictine
- 1/4 oz lemon juice
- 1 fresh egg white
- Gold leaf – garnish
Instructions
Merlot Syrup
- Combine 1 cup merlot, 2 TBL apple juice and 1 TBL granulated sugar in a heavy bottom pot
- Simmer until the sugar is dissolved and the mixture reduces by 15-20%
Cocktail
- Assemble all the components in a shaker and “dry shake-without ice” for 1 full minute
- Add 2-3 ice cubes and shake briefly, just long enough to chill
- Strain and pour into a coupe glass and garnish with edible gold leaf