GRAN PATRÓN Burdeos

French Butter

Presented by Andrés Moran, Hacienda

Say "Au Revoir" to the evening with a savory, modern take on delightful digestifs.

Difficulty: Advanced
Glass: Old fashioned
Ice: Standard
Occasion: Digestif
Garnish: Candied almond & orange peel

Recipe Ingredients

Servings 1
2 oz 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

  1. Combine liquid ingredients in a mixing glass and stir with ice until chilled.
  2. Strain onto a large cube in an old fashioned glass.
  3. 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.

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