Dirty Santa - Recipe by Ben Forge

Ingredients

45mL Brandy (not your Nanna's)
10mL Apricot Brandy
30mL orange spiced butter
10mL Cointreau Noir
7.5mL vanilla sugar syrup
3 dashes Black Walnut Bitters
1 dash Aztec Choc Bitters

Orange spiced butter:

1 lemon
2 oranges
125 g unsalted butter
4 egg yolks
15 cloves
1/2 tsp cinnamon
1/2 tsp nutmeg
3/4 cup brown sugar

Method

Orange spiced butter:

Combine 125mL freshly squeezed orange juice and 50mL freshly squeezed lemon juice, as well as the zest of two oranges in a mixing vessel and let sit for one hour to infuse.

Strain zest from juice and add all ingredients except for the egg yolks, into a pot over a medium heat. Let the butter melt completely, but do not boil or simmer.

Once butter has melted, take pot off the heat and let cool for 15 minutes. Add egg yolks and whisk through, this process is to emulsify the butter and juice together.

Return to a low to medium heat and whisk briskly and constantly until the mixture thickens to the point where it ribbons, about 25 minutes.

Do not let it come to the boil, whatever you do!

Once thickened take off the heat and let cool at room temperature. Once cool the orange spiced butter is complete.

Serve all ingredients over ice in a cocktail glass.

Garnish with festive touches.

Recipe provided by Arcadia Whisky Lounge