GINGERBUTTER COLLINS

facebook share image   twitter share image   pinterest share image   E-Mail share image



GINGERBUTTER COLLINS image

Number Of Ingredients 10

Fat-Washed Ginger Liqueur:
6 tablespoons salted butter, melted
1 bottle Domaine de Canton ginger liqueur
To Assemble and Serve:
1½ ounces Highland Park 12-Year Single Malt whisky
¾ ounce Landy VSOP Cognac
¾ ounce fat-washed ginger liqueur
½ ounce lemon juice
1 teaspoon amber agave nectar
1 twist lemon

Steps:

  • For the Fat Wash: Combine the butter and the ginger liqueur; refrigerate for 30 minutes. Strain through a coffee filter and reserve. To Assemble and Serve: Combine the whisky, Cognac, ginger liqueur, lemon juice, honey, and ice. Shake and double strain into a chilled coupe glass. Garnish with the lemon twist.

There are no comments yet!