Recipe by Tristin Vissers, bartender at Toronto’s Library Bar.

INGREDIENTS: 

1.5 oz Appleton Estate 12 Year old rum

0.75 oz Brown Butter Fat-Washed Bearface Triple Oak whisky (see note)

0.75 oz Metaxa 5 Star brandy

0.75 oz grapefruit juice

0.75 oz sea buckthorn juice

0.75 oz Toasted Pecan & Mace Orgeat (see recipe below)

1 dash Angostura bitters

Garnish: cedar sprig, cinnamon sticks, bitters

METHOD:

Build all ingredients (except garnish) directly in a Lion Tiki Mug over crushed ice. Garnish with cedar sprig, 2 cinnamon smokestacks and another dash of blood bitters on top.

Note: To make the brown butter fat-washed whisky, melt 1 cup of unsalted butter in a saucepan over medium heat until it starts to bubble, stirring gently and consistently. The milk solids will sink and begin to brown, producing a nutty, toasty aroma. Do not let them burn and turn black. Remove from heat and cool slightly, then transfer to a 1L wide-mouth jar or similar container. Add 1 bottle of Bearface, then place in the freezer overnight, allowing the butter to harden and set. The next day, poke a hole in the fat puck and fine-strain the whisky through a coffee filter before bottling it for use. Discard the fat.

Toasted Pecan & Mace Orgeat

50 g chopped pecans

0.25 tsp mace

1 cup water

1 cup white sugar

0.5 tsp rose water

0.5 tsp orange blossom

2.75 oz Appleton 12 rum

In a small fry pan, toast the chopped pecans with the mace until golden and fragrant. Transfer to a small pot and add the water. Bring to boil and continue to cook for 10 minutes on medium/high heat. Turn off heat, then stir in sugar until fully dissolved. Remove from heat and cool slightly.

Add rose water, orange blossom water and rum. Place in the fridge overnight to let the flavours infuse, then strain through a fine-mesh sieve. (Line it with cheesecloth to remove even more of the bits.) Transfer to a clean bottle, label and store in the fridge for up to two weeks. Makes about 1 cup.