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