Part 1: BROWN BUTTER CHAI BOURBON
Day 1: Chai Infusion: Add chai tea bags to a bottle of Kopper Kettle Virginia Bourbon. Let the tea infuse into the bourbon overnight.
Day 2: Brown Butter: Gently melt and stir butter in a saucepan until it turns golden brown and smells nutty (be careful not to burn it). Immediately pour the butter into a large jar.
Fat Washing: Pour the chai-infused bourbon on top of the butter. Gently swirl or stir repeatedly for about half an hour to mix the flavors (Do not shake).
Solidify & Strain: Lid the jar and refrigerate or freeze until the butter is completely solidified. Finally, strain the bourbon through a damp coffee filter to remove the solids, resulting in your flavored bourbon.
Part 2: COCKTAIL ASSEMBLY
Prep: Gather your finished brown butter chai bourbon, biscotti liqueur, and fresh cream.
Mix: Combine the brown butter chai bourbon, the biscotti liqueur, and the cream in a cocktail shaker.
Shake: Add ice and vigorously shake until thoroughly chilled.
Serve: Double strain the mixture into your chilled coupe or serving glass.
Garnish: Dust the top with freshly grated nutmeg.
