It’s Giving Thanks | Chilled Journal

It’s Giving Thanks! from Mister Mao in New Orleans, LA, is the last word fall cocktail, embodying the heat and nostalgia of Thanksgiving with each sip.

This indulgent creation options the star ingredient, brown butter fat-washed whiskey, which units it other than different seasonal cocktails. The whiskey’s nutty, caramelized richness is completely complemented by earthy candy potato syrup, the deep nuttiness of chicory pecan bitters, and a refined saline stability. Completed with a torched marshmallow garnish flippantly dusted with flake salt, this cocktail is a comfortable, celebratory toast to the season.

It’s Giving Thanks

Elements

• 2 oz. Brown Butter Fats-Washed Whiskey*
• ½ oz. El Guapo Candy Potato Syrup
• 3 dashes of El Guapo Chicory Pecan Bitters
• 2 dashes of Angostura Bitters
• 3 drops of Saline

Preparation

1. Add all components right into a cocktail mixer with ice, stir, and pressure into a relaxing cocktail or cordial glass.
2. Garnish with torched marshmallow sprinkled with flake salt.

*Brown Butter Fats-Washed Whiskey

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Elements

• 1 cup of Salted Butter
• 1 bottle of Whiskey

Preparation

1. Add one cup of salted butter and one bottle of whiskey to a jar or container.
2. Seal the jar or container and shake vigorously for 30 seconds.
3. Let the combination sit at room temperature for 2-4 hours, or in a single day.
4. Place the jar or container within the freezer for a minimum of 2 hours, or till the fats has solidified.
5. Take away the jar or container from the freezer and skim off the solidified fats.
6. Pressure the spirit by means of the cheesecloth or espresso filter.