Golden Hour Recipe

Brown the Butter

In a small saucepan, melt the unsalted butter over medium heat. Allow it to cook until it turns golden brown and gives off a nutty aroma, about 5-7 minutes. Remove from heat and let it cool slightly.

Combine with Parle-G

In a blender, add the Parle-G biscuits and pour the browned butter over them. Blend until the mixture is well combined and resembles a paste.

Fat Wash

Transfer the mixture to a jar and seal it. Let it sit at room temperature for 2-3 hours. Once done, place the jar in the fridge overnight to allow the fat to solidify.

Strain

After the mixture has chilled, strain it through a fine mesh sieve or cheesecloth into a clean container, discarding the solid biscuit remnants. Your fat-washed spirit is now ready to use.

Prepare the Apple

Peel and core the Schanaur apple, then cut it into thin slices.

Infuse with Cinnamon

In a small saucepan, combine the apple slices, cinnamon stick, and water. Bring to a boil, then reduce the heat and let it simmer for about 10 minutes until the apple is tender and infused with cinnamon flavor.

Cool and Strain

Remove from heat and let it cool. Strain the mixture to keep only the infused apple slices, discarding the liquid.

Mix the Cocktail

In a cocktail shaker, combine the fat-washed Fords gin, Maurin quina, Lillet blanc, and burlesque bitters.

Shake

Add ice to the shaker and shake well for about 15 seconds until chilled.

Strain and Serve

Strain the mixture into a chilled cocktail glass. Gently float the cinnamon-infused apple slices on top and add the apple cider vinegar as a finishing touch.