Ponderosa Pine Flip
Makes 1 cocktail
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1 oz bourbon whiskey
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1 whole egg
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2 Tbsp rosemary-infused butterscotch sauce (or store-bought butterscotch gently warmed over the stove with a couple sprigs of rosemary for at least 10 minutes)
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1 rosemary sprig
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freshly ground nutmeg for garnish
For the butterscotch sauce
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1/2 stick of salted butter (or unsalted butter- just add a little extra salt to the recipe)
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2 large sprigs of rosemary, torn in half
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1/2 C packed dark brown sugar
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1/2 C heavy cream
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2 tsp vanilla
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1/2 tsp kosher salt
For the sauce: melt the butter in a saucepan over medium heat. Add the brown sugar, heavy cream, vanilla, salt and rosemary. Simmer, whisking often, for about 5 minutes or until creamy and slightly thickened. Transfer to a glass jar and cool completely.
For the cocktail: combine the whiskey, egg, and butterscotch sauce in an ice-filled cocktail shaker. I put 2 tablespoons of the sauce in the recipe, but I tend to like it a bit more on the butterscotch-flavored side. Maybe you do too, in which case you should add more to taste! Here is where you earn your cocktail: shake it vigorously until the mixture is super creamy and has a nice foam on top. Strain into a cocktail glass, sprinkle with nutmeg, and garnish with a rosemary sprig.
Cheers!