This drink was inspired by the changing of seasons. Going from the summer sangria to the fall hot buttered rum.
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1 oz Brandy
3 oz Ginger Darjeeling Tea
0.5 oz Suze
0.25 oz Apple Brandy
0.25 oz Lemon Juice
0.25 oz Benedictine
2 bar spoons of Maple Butter*
1 oz Rhone Blend Wine
To make the cocktail you want to combine all the ingredients except the wine and tea into a mixing glass. Start stirring the cocktail and slowly add the tea to dissolve the butter. Once fully mix roll warm cocktail into a serving coffee mug. And float the red wine over top.
*Maple Butter: Melt 16 oz of butter in a double boiler. Then slowly add 8 oz of maple and 2 oz of brown sugar. Let the sugar dissolve into the solution and once finished separate the butter into 2 batches and chill.
