Crème Brûlée Cocktail
Ingredients:
- 2 oz vanilla vodka
- 1 oz butterscotch liqueur
- 1 oz vanilla simple syrup
- 1 oz heavy cream
- 1 egg white, large
- to garnish spun sugar garnish
- Vanilla Simple Syrup Ingredients
- ¼ cup sugar
- ¼ cup water
- ½ vanilla bean, cut in half and beans scraped
- Spun Sugar Garnish Ingredients
- 1 cup sugar
- ¼ cup water
- 1 tbsp corn syrup
Directions:
Yields: 1 cocktail
Fill a shaker halfway with ice. Add all the ingredients and shake for 30 seconds or until chilled. Strain into a glass and top with a spun sugar garnish.
Vanilla Simple Syrup Directions
Yields: ½ cup syrup
Combine all ingredients in a small pot and bring to a boil. Reduce to a simmer, and let cook for 1 minute. Remove from the stove and allow to cool. Refrigerate until needed.
Spun Sugar Garnish Directions
Combine all ingredients in a small pot over medium-high heat and bring to a boil.
Once boiling, dip a pastry brush in water and brush down the sides of the pot. This removes any residual sugar crystals that could fall back into the caramel and cause it to crystalize.
Fill a bowl large enough to hold the pot halfway with ice. Add enough water for the ice cubes to float.
Continue cooking the sugar until it turns a light amber color, then remove from the heat immediately. Carefully lower the bottom of the pot into the ice bath for 10-20 seconds to stop the cooking process. Do not submerge the pot higher than the level of the sugar.
Remove the pot from the ice bath and gently stir with a wooden spoon to redistribute the heat. Set the pot on a wire rack and allow the sugar to cool slightly, about one minute. The cooked sugar should have a honey-like consistency. If it is too thin, allow it to cool for a little longer.
Line a baking tray with a non-stick mat. Place two forks back-to-back and secure the handles together with a rubber band. Carefully dip the tines into the sugar, then drizzle it back and forth over the mat, overlapping the strands to create a few roughly 2x8-inch rectangles. Have fun with it—the funkier, the better!
While the sugar is still warm, use a small offset spatula to gently release it from the mat. Carefully shape the sugar into loose balls and set aside to cool completely.
If the sugar becomes too thick to drizzle, return the pot to the stove for a few seconds to rewarm it. Be careful not to overheat it as the sugar will continue to cook.
