Gran Patrón Burdeos

French Butter

Presented by Andrés Moran

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Gran Patrón Burdeos

French Butter

Presented by Andrés Moran

Average review 0.0 stars (0) Rate

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

Difficulty

Advanced

Ice

Standard

Glass

Old fashioned

Garnish

Candied almond & orange peel

Occasion

Digestif

Ingredients

  • oz
  • ml
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

Unless noted, drinks should be made one at a time.

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How to Make

  1. Combine liquid ingredients in a mixing glass and stir with ice until chilled.
  2. Strain onto a large cube in an old fashioned glass.
  3. 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.

Pro Tip

About the Bartender

Andrés Moran

Guadalajara – Mexico

Andrés takes each ingredient into consideration when building cocktails, deliberately planning how flavors and scents will enhance his guests’ entire experience.

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