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Braeburn Cocktail

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An apple cider-based drink is perfect for the winter months

Braeburn

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.

Ingredients

  • 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

Directions

Dry shake, pour in a metal cup. Then use a coffee machine steam to warm it up.