Braeburn Cocktail
Braeburn Cocktail
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.
Servings
1
servings
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.