FALL BRUNCH PUNCH

Fall Brunch Punch image

Provided by Geoffrey Zakarian

Time 20m

Yield 1 drink

Number Of Ingredients 13

3 ounces cloudy apple cider
1 heaping tablespoon Sweet and Hot Maple-Cinnamon Compound Butter, recipe follows
1/2 ounce butterscotch sauce
1 ounce calvados
1/4 ounce amaretto
1/4 ounce allspice dram liqueur
1 tablespoon fresh whipped cream, for garnish
Ground nutmeg, for garnish
2 tablespoons maple syrup
1/2 teaspoon crushed red pepper
1/4 teaspoon ground cinnamon
2 sticks (1 cup) salted butter, at room temperature
1 teaspoon vanilla extract

Steps:

Heat the apple cider, Sweet and Hot Maple-Cinnamon Compound Butter and butterscotch sauce in a small pan to a low simmer.
Pour the calvados, amaretto and allspice dram into a glass, then pour the warm liquid into the glass. Garnish with whipped cream and nutmeg and serve.
In a small pan, heat the maple syrup, crushed red pepper and cinnamon for 5 minutes to let the spices bloom. Take off the heat and let cool.
Put the butter into a bowl. Add the maple syrup mixture and vanilla and whisk until uniform.