Ever since I made my Crepes Suzette Cocktail with the Orange Butter Simple Syrup, I have been wanting to put butter in another cocktail. There was something about the creaminess and that little bit of salt in the butter that just rocked that cocktail. Yesterday, after a particularly teeth gnashing day of working on my newest coloring book, I decided it was time to take a break and make myself a cocktail.
I went to the kitchen and there sat my dish of butter. So I went for butter simple syrup cocktail number two. I didn't have any plan, no special occasion was on the horizon so I hadn't been shopping for any specific ingredients. I just grazed the bar and fridge for what looked good to me in the moment.
Prepare the Cinnamon Maraschino Butter Simple Syrup and set aside to cool.
Chill your glass in the freezer.
Add all the ingredients except the ice to a blender and blend on high for one full minute. (This is my cheater's approach to dry shaking.)
Add this mixture to a cocktail shaker filled with ice and shake until chilled.
Pour, do not strain, over the large ice cube in the old-fashioned glass.
Tap on the cherry bitters, garnish with the pie crust square, a few Luxardo Maraschino Cherries and serve.
CINNAMON MARASCHINO BUTTER SIMPLE SYRUP
1/2 Stick Salted Butter
1 Stick of Cinnamon
Juice & Zest of 1 Large Lemon
2 Tablespoons Demerrara Sugar
1 Tablespoon Luxardo Maraschino Liqueur
Melt the butter in a small sauté pan. Grate the lemon zest over the butter then squeeze in the juice of the lemon. Add the sugar and cook over high heat just until the syrup thickens, about a minute. Watch carefully, this can burn quickly. Stir in the Luxardo. Set aside for your cocktail and allow to cool a bit.