Cocktail Challenge: Henri bartender Clint Rogers crafts the Michigan Sweat Lodge, working with fenugreek | Chicago Reader

Cocktail Challenge: Henri bartender Clint Rogers crafts the Michigan Sweat Lodge, working with fenugreek 

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Andrea Bauer
The main ingredients: Campari, the aperitif Cocchi Americano, Wild Turkey 101 rye whiskey, and fenugreek syrup
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The smoked blueberries and fenugreek seeds
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The fenugreek syrup, inspired by the spice blend panch phoron, a mixture of fenugreek, cumin, seed, nigella, radhuni, and fennel seed
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Muddle six to eight of the smoked blueberries in a mixing glass.
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Add a half ounce of the fenugreek syrup.
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Add a half ounce of Campari.
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Add one ounce Cocchi Americano.
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And one and a half ounce of the rye.
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Add ice.
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Stir until it's chilled and the flavors are incorporated.
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Double strain into a chilled martini or old-fashioned glass.
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Garnish with a smoked blueberry.
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The Michigan Sweat Lodge
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Clint Rogers
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Andrea Bauer
The main ingredients: Campari, the aperitif Cocchi Americano, Wild Turkey 101 rye whiskey, and fenugreek syrup