The Calabaza Caliente

Adapted by StarChefs.com
February 2012
Yield: 1 Cocktail

INGREDIENTS:

For the Honey-Sage Brown Butter
1 pound
9 fresh sage leaves
honey
To Assemble and Serve
1 ½ ounces pumpkin-infused El Tesoro Reposado tequila
½ ounce Sandeman's Tawny Port
4 ounces Martinelli's sparkling apple cider
sage leaf garnish

METHOD:

For the Honey-Sage Brown Butter:

Brown the unsalted butter with a pinch of Kosher salt. Add the fresh sage leaves and cook until the butter is dark gold and has a nutty aroma. Remove from heat. When cooled, but still warm, add honey to taste (the finished product should have a distinctive sweet-salty flavor). Chill. For ease of service, chill completely and roll into a cylinder, slicing per drink.



To Assemble and Serve:

Combine the tequila, Port, and apple cider in a saucepan and heat. Top with a dollop of the Honey-Sage Brown Butter and the fresh sage leaf.