Baguette With Butter & Jam... If It Were A Cocktail

This riff on the classic French Kir with clarified butter-washed & tea-infused cognac, chardonnay and creme de cassis is taking away my winter blues... I have such fond memories of Paris in the springtime. Having a leisurely brunch at a cafe with a beautiful cocktail sounds like heaven to me. While I can’t just hop on a plane anytime soon, I can recreate that feeling at home with this cocktail that im calling Breakfast in Paris. It is a Kir riff that is reminiscent of a French baguette smothered with butter and jam- a classic Parisian breakfast that I enjoy frequently when I am in France. The fat washing of the cognac takes this simple Kir to the next level. I hope you enjoy the video :) Tea & Butter Cognac: 4 oz Cognac 2 tsp Paris Tea (Harney & Sons) 1 tbs butter 1 oz whole milk ~.5 oz white wine Infuse 2 tsp of Paris tea into 4oz of cognac for 10+ hours. Strain off tea. Heat 1 tbs of butter into a skillet till it begins to foam, let sizzle for 30-60 seconds before removing from heat. Let cool. Pour warm butter into the tea infused cognac and whisk to combine. Cover and store in the freezer till the fat freezes and rises to the top. Strain off butter fat. Add 1oz whole milk to the cognac and a splash of wine to separate the curds from the whey. After milk has curdled, strain it through a nut milk bag or coffee filter continuing to pass it through the filter until clear. Breakfast in Paris: 4 oz Oaked French Chardonnay (I like using Burgundy) 3/4 oz Butter & Tea Cognac 1/2 oz Creme de Cassis Build in the glass, stir and enjoy! Check out my other If It Were A Cocktail recipes: https://youtube.com/playlist?list=PLyP-ZOGrEy2Ig75jqeD1lAuFsHqKJ5ifT How to Clarify using Milk for Milk Punch and other cocktails: https://youtu.be/X17NxjRPeb4 🎵 Music by Artlist 🎵 Use our referral and 2 extra months free! https://bit.ly/3vQlbsc #mixology #ifitwereacocktail #baguette