2.0 oz Browned butter infused bourbon. (B.B.B) 0.70 oz maple syrup. 0.70 fresh lemon juice. BBB. Add 160 grams of unsalted butter to a large sauce pan, heat on medium heat until dark brown. ( black spot at the bottom will form which are fine) In separate container add 1L of bourbon and pour hot butter in it. Let it sit for 5 hours while mixing it around whenever you can. Freeze overnight and strain through a coffe filter when you take it out of the freezer. Maple syrup old fashioned work really well with the BBB too!

2.0 oz añejo tequila. .75 oz jala basil syrup .5 oz cointreau 0.25 oz fresh lime juice. Jala basil syrup: ( 3/4 gallon) 1200 g sugar 2000 g lime juice 40 g Thai chilies 60 g Serrano peppers 440 g basil leafs no stems Bring lime juice and sugar to simmer, add peppers and basil, let cool down, strain. Basil salt. Ground up dehydrated basil and mix with same amount of salt.

I’ve been meaning to post one my drinks here for a while, but life is always hectic. Here is a milk punch I put on our end of winter menu and we call it the Anime Theme Song! First I make the sorrel base, this also great for n/a drinks, it just needs a little dilution. This is for a decently large batch, we double it here at the restaurant. 32oz water 32oz coconut water (unsweetened) 200g dried hibiscus flowers 4 cinnamon sticks 14g whole fennel seeds 80g fresh ginger 280g white sugar Zest of 4 limes (we use a microplane to about any pith) 5 bay leaves Bring all to a boil and simmer for 8 mins. Cool overnight and strain. For 1 cocktail: 2oz sorrel .5oz lime .25 oz 1:1 Demerara syrup 1.5oz zacapa rum #23 .25oz Wray & nephew overproof rum .125 (or 1/8)oz dale degroff new world amaro Add to a scant 3/4 oz whole milk, curdle and strain. Serve over large ice cube with candied hibiscus flower as a garnish Batch recipe: 48 oz sorrel 36oz Zacapa #23 rum 6oz Wray & nephew overproof rum 3oz dale degroff new world amaro (can also sub pimento dram for this) 12oz fresh lime juice 6oz Demerara syrup 1:1 Add to 28oz (25% of batch volume) whole milk Let curdle for at least 15 minutes and strain. This gave me about 4 750 ml bottles of ready to go cocktail. Enjoy!