Et Tu, Brute Recipe

Make syrup

Combine 0.5 cup pure maple syrup and 1 tsp pure vanilla extract in a small jar or bowl. Stir or shake until fully combined. Store refrigerated in a sealed jar up to 2 weeks. Use 0.5 oz per cocktail.

Chill glass

Place a coupe or chilled rocks glass in the freezer for a few minutes, or fill it with ice water while you prepare the cocktail.

Combine ingredients

In a cocktail shaker, add 2 oz Volcan Blanco tequila, 0.75 oz Galliano, 1 oz fresh orange juice, 1 oz heavy cream, and 0.5 oz prepared vanilla‑maple syrup. Add a generous handful of ice (about 1 cup).

Dry shake (optional)

Optional: For a creamier, frothier texture, first shake the mixture without ice (dry shake) vigorously for 10 seconds to help emulsify the cream and liqueur.

Shake with ice

Add ice if you dry‑shook, or continue if ice is already in the shaker. Shake vigorously for 12–15 seconds until the shaker is very cold to the touch and the mixture is slightly frothy.

Strain & serve

Discard the ice or water from your chilled glass. Double strain the cocktail into the chilled coupe or a rocks glass over fresh ice using a Hawthorne strainer and a fine mesh strainer to catch any small ice shards and cream bits.

Garnish

Express an orange twist over the drink by pinching the peel to release oils, then rub the peel around the glass rim and drop it into the drink. Finish with a light dusting of freshly grated nutmeg or cinnamon if desired.

Enjoy

Serve immediately while cold. The drink should be smooth, aromatic (vanilla and herbs), with bright citrus and a creamy finish.