“This one’s for you, Mother! My mother beloved a Brandy Alexander (a creamy, dessert-style cocktail that’s like a boozy milkshake), so Brooke and I made a decision to take that inspiration and create one thing much more “Mother-like” in her reminiscence. Entrée Earl Gray tea, her absolute favourite. There is no such thing as a doubt that butterflies will flutter round as this cocktail is made, Mother’s signal to me that this is able to be her signature cocktail. And sure, Mother, that is extra my type of “teatime,” and I’ll at all times share it with you.” —Brian Hart Hoffman
Butterfly
Makes 1 serving
- 1 Earl Gray tea bag*
- 2 ounces Cognac
- 1 ounce darkish crème de cacao liqueur
- 1 ounce heavy whipping cream
- Garnish: unsweetened cocoa powder
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In a small bowl, mix tea bag and Cognac. Let steep for half-hour. Take away and discard tea bag, urgent bag to take away extra liquid.
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In a cocktail shaker, add Cognac combination, liqueur, and cream. Add ice, and shake till chilly. Pressure right into a coupe glass. Garnish with cocoa powder, if desired.
