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Recipe courtesy of Geoffrey Zakarian

Show: The Kitchen

Episode: Fall Brunch Strikes Back

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Total:: 20 min
Active:: 10 min

Yield:: 1 drink

Level:: Easy

Ingredients

3 ounces cloudy apple cider
1 heaping tablespoon Sweet and Hot Maple-Cinnamon Compound Butter, recipe follows
1/2 ounce butterscotch sauce
1 ounce calvados
1/4 ounce amaretto
1/4 ounce allspice dram liqueur
1 tablespoon fresh whipped cream, for garnish
Ground nutmeg, for garnish

Sweet and Hot Maple-Cinnamon Compound Butter:

2 tablespoons maple syrup
1/2 teaspoon crushed red pepper
1/4 teaspoon ground cinnamon
2 sticks (1 cup) salted butter, at room temperature
1 teaspoon vanilla extract

Directions

Heat the apple cider, Sweet and Hot Maple-Cinnamon Compound Butter and butterscotch sauce in a small pan to a low simmer.

Pour the calvados, amaretto and allspice dram into a glass, then pour the warm liquid into the glass. Garnish with whipped cream and nutmeg and serve.

Sweet and Hot Maple-Cinnamon Compound Butter:

In a small pan, heat the maple syrup, crushed red pepper and cinnamon for 5 minutes to let the spices bloom. Take off the heat and let cool.

Put the butter into a bowl. Add the maple syrup mixture and vanilla and whisk until uniform.

My Private Notes

Name: Fall Brunch Punch
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 1 drink
Ingredients: 3 ounces cloudy apple cider; 1 heaping tablespoon Sweet and Hot Maple-Cinnamon Compound Butter, recipe follows; 1/2 ounce butterscotch sauce; 1 ounce calvados; 1/4 ounce amaretto; 1/4 ounce allspice dram liqueur; 1 tablespoon fresh whipped cream, for garnish; Ground nutmeg, for garnish; 2 tablespoons maple syrup; 1/2 teaspoon crushed red pepper; 1/4 teaspoon ground cinnamon; 2 sticks (1 cup) salted butter, at room temperature; 1 teaspoon vanilla extract