It’s Giving Thanks! from Mister Mao in New Orleans, LA, is the ultimate fall cocktail, embodying the warmth and nostalgia of Thanksgiving with every sip.
This indulgent creation features the star ingredient, brown butter fat-washed whiskey, which sets it apart from other seasonal cocktails. The whiskey’s nutty, caramelized richness is perfectly complemented by earthy sweet potato syrup, the deep nuttiness of chicory pecan bitters, and a subtle saline balance. Finished with a torched marshmallow garnish lightly dusted with flake salt, this cocktail is a cozy, celebratory toast to the season.
It’s Giving Thanks
Ingredients
- 2 oz. Brown Butter Fat-Washed Whiskey*
- ½ oz. El Guapo Sweet Potato Syrup
- 3 dashes of El Guapo Chicory Pecan Bitters
- 2 dashes of Angostura Bitters
- 3 drops of Saline
Preparation
- Add all ingredients into a cocktail mixer with ice, stir, and strain into a chilled cocktail or cordial glass.
- Garnish with torched marshmallow sprinkled with flake salt.
*Brown Butter Fat-Washed Whiskey
Ingredients
- 1 cup of Salted Butter
- 1 bottle of Whiskey
Preparation
- Add one cup of salted butter and one bottle of whiskey to a jar or container.
- Seal the jar or container and shake vigorously for 30 seconds.
- Let the mixture sit at room temperature for 2-4 hours, or overnight.
- Place the jar or container in the freezer for at least 2 hours, or until the fat has solidified.
- Remove the jar or container from the freezer and skim off the solidified fat.
- Strain the spirit through the cheesecloth or coffee filter.
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Source: Mixology News
