This drink is a take on a traditional Whisky Sour cocktail but uses a cocktail-making technique called fat-washing to create a brown butter-infused bourbon.
This cocktail is a great drink to serve your Thanksgiving guests. (I like to drink it while preparing the Thanksgiving meal before the guests arrive.)
This drink was inspired by a cocktail I recently had at an upscale bar in Los Angeles. It uses only a few ingredients but has a complex flavor, combining floral notes in rose syrup and vanilla notes in Liquor 43.
Everyone loves that perfect – almost creamy – texture of the frozen margarita that’s extruded from the machine at the local Mexican restaurant. However, it can be cloyingly sweet and is often made with poor quality tequila that – after having a few – doesn’t make for a rosy tomorrow. You’re the boss of the sweetness and alcohol quality when you make ‘em at home, but getting that perfect mouth feel with your kitchen blender has proven next to impossible – until now.
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