French Butter

Presented by Andrés Moran, Hacienda

Say "Au Revoir" to the evening with a savory, modern take on delightful digestifs.

Recipe Ingredients

2 oz	Butter fat-washed Gran Patrón Burdeos*
2 drops	Chocolate bitters
+	Candied almond for garnish
+	Orange peel for garnish
60 ml	Butter fat-washed Gran Patrón Burdeos*
2 drops	Chocolate bitters
+	Candied almond for garnish
+	Orange peel for garnish

How to Make

Combine liquid ingredients in a mixing glass and stir with ice until chilled.
Strain onto a large cube in an old fashioned glass.
Garnish with candied almond and orange peel.

*Butter fat-washed Gran Patrón Burdeos:
Melt 20 grams of butter and 50 grams of sugar. Add 8 almonds to the mixture and allow to cool slightly. Stir in 500 ml Gran Patrón Burdeos and let stand for 10 minutes to infuse. Freeze mixture for 1 hour, strain through cheesecloth or a fine mesh sieve to remove fat from the distillate.

How to Stir & Strain

How to Make Zests & Twists

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