Photo: Mike Di Tota |
The Upstate
2 oz. brown butter bourbon (recipe below)
1 oz. pear juice
1/2 oz. winter syrup
1/2 oz. fresh lemon juice
1 drop orange blossom water
2 dashes Angostura bitters
Tools: shaker tin, strainer
Glass: rocks
Garnish: cinnamon stick
Add all ingredients to a shaker tin with ice. Shake and strain into a rocks glass filled with fresh ice. Garnish.
Brown butter bourbon: Cook 1 stick of unsalted butter in a skillet on medium heat until it browns, about 3 minutes. Combine browned butter and 750 ml. of bourbon in a large, freezer-safe container. Let it sit in the freezer for 3 days. Strain out the butter though cheese cloth. Bottle.
Winter Syrup
2 cups turbinado sugar
2 cups water
5 cinnamon sticks
1/4 cup star anise
10 cloves
Combine the sugar and water in saucepan and heat to to dissolve the sugar. Add the cinnamon sticks, star anise and cloves, stir and remove from heat. Let cool. Store until use, for up to 3 weeks.
Mike Di Tota, The Botanical Bartender, Queens, NY