Mixologist Xavier Herit has written the book on cocktails. (He was the force behind the Daniel Boulud cocktail book.) He's found a new home at New York City's NoMa Hotel in SoHo and revamped their entire bar program. He's riffed on the hot buttered rum by adding apple cider and a pumpkin-spiced butter.
- 1 ½ Ounce Drouin Calvados Selection
- 1 ½ Ounce Aval Cider
- ½ Ounce Pedro Xemines
- ½ Ounce cinnamon syrup
- ½ Ounce lemon juice
- 1 dash, Angostura bitters
- 1 Teaspoon pumpkin pie spice butter
Dry shake, pour in a metal cup. Then use a coffee machine steam to warm it up.