Embrace the nocturnal drive with the Night Runner, a sophisticated craft cocktail from Mas Tapas in Charlottesville, Virginia. This complex creation features VA 250 Rum, Laird’s Apple Brandy, and Copper Fox Amaro y Arroyo, crowned with a rich brown butter washed apple foam for an unforgettable tasting experience.
Prep: Gather your mixing glass, fresh ice, chilled rocks glass, rum, apple brandy, amaro, salted orange oleo saccharum, nocino spray, ice sphere, charged whipped cream dispenser with brown butter washed apple foam, and a diamond-branded dehydrated orange.
Mix: Combine the rum, brandy, amaro, and salted orange oleo saccharum directly inside the mixing glass with fresh ice.
Stir: Stir the ingredients thoroughly until the mixture is properly chilled, velvety, and fully diluted.
Serve: Prepare your chilled rocks glass with two sprays of nocino, drop in a large ice sphere, and strain the silk-smooth cocktail over the ice before topping generously with the brown butter washed apple foam.
Garnish: Finish by placing a diamond-branded dehydrated orange on top of the foam and serve immediately.
*To make the salted orange oleo saccharum, peel five large oranges and muddle or shake the peels with one cup of sugar in a sealed container overnight, then strain the liquid, mix in half a teaspoon of salt, and store sealed in the refrigerator for up to one month.
**To make the brown butter washed apple foam, whip 32 oz of heavy cream into butter with a hand mixer, brown it on the stove, and combine with 32 oz of organic apple juice, 1.5 T sorghum, 1 T brown sugar, 2 tsp vanilla paste, and a pinch of salt before refrigerating overnight. Next, skim the butter from the top, reduce the juice on the stove by about 20%, cool completely, blend in 1g xanthan gum and 1.5 g methylcellulose using an immersion blender, and rest in the fridge overnight.
