Eternal Devotion
presented by Brandon Sweetenberg, Bloom Restaurant and Wine Bar
Ingredients:
- 1.5 oz brown butter washed Twin Creeks Distillery Peg Hatcher's Straight Whisky
- 0.5 oz Copper Fox Distillery Amaro Y Arroyo
- 1 oz peach purée
- 0.5 oz fresh lemon juice
- 2 drops of saline
- Garnish: mint bouquet
Preparation:
*Pour one 750ml bottle of Peg Hatcher straight whisky into a wide-mouth, freezer-safe container. Melt one stick of butter into a saucepan and whisk until solids brown. Pour brown butter into whisky and mix until it is incorporated. Allow to cool at room temperature for one hour and then freeze overnight. In the morning, remove the fat “puck” from the bourbon, strain the whiskey through cheesecloth and a fine mesh strainer, and bottle for use.
Combine all ingredients in a cocktail shaker tin. Add a small amount of pebble ice and shake until the ice is completely melted. Pour into a pilsner glass and top with pebble ice. Garnish with a mint bouquet and grated nutmeg.
