Does a Brown Bear Go To Church?

Brown Butter Rye Whiskey, Chai Syrup, Oloroso Sherry, Cinnamon Tincture, Bitters

Bartender Kharis Ellison formerly of The Lawrence | Atlanta
Yield: 1 cocktail

---

Adapted by StarChefs | May 2023

INGREDIENTS

Brown Butter Rye:
750 milliliters rye whiskey
⅓ cup butter

Cinnamon Tincture:
4 cinnamon sticks, cracked
3 ounces vodka

Chai Syrup:
Yield: 24 ounces
4 bags chai
32 ounces demerara sugar

To Assemble and Serve:
1 dash Angostura orange bitters
¼ ounce Oloroso Sherry
½ ounce rye
Orange peel

METHOD

For the Brown Butter Rye:
In a medium saucepan over low heat, melt butter. Cook until butter begins to brown. In a nonreactive container, combine rye and brown butter, whisking constantly until well combined. Freeze mixture 1 hour. Strain and bottle.

For the Cinnamon Tincture:
In a siphon, combine cinnamon and vodka. Charge twice and let sit 5 minutes before releasing gas. Repeat process. Strain and transfer to an airtight container. Reserve.

For the Chai Syrup:
In a nonreactive container, combine chai with 16 ounces water. Let brew until desired flavor is achieved. Transfer tea to a saucepan over low heat. Stir in sugar until fully dissolved. Transfer to a squeeze bottle and reserve.

To Assemble and Serve:
In a mixing glass with ice, combine rye whiskey, Sherry, bitters, 1½ ounces Brown Butter Rye, 1 teaspoon Chai Syrup, and 1 dash Cinnamon Tincture. Stir until chilled, then strain into a rocks glass with a large ice cube. Garnish with orange peel.

---