I’ve been working on this concept for over 2.5 months- but this is the first passable liquid croissant cocktail.
1.25 oz brown butter rum
.5 oz Empirical The Plum, I Suppose (or sub for more brown butter rum)
.5 oz coconut water
.5 oz croissant syrup
.25 oz amontillado sherry
1 egg yolk
Add ingredients to a tin, dry shake, then shake with ice. Pour into a coupe glass. No garnish for now.
brown butter rum
1 part liquid brown butter
4 parts dark rum
brown butter, then set aside to cool for a bit before pouring rum into brown butter. Stir to incorporate, let it sit out on the counter for 2 hours, then place in freezer overnight. Strain and reserve
Croissant Syrup
100 g croissant
100 g water
10 g amylase
10 g glucosidase
sugar, to match to 50 brix
Toast croissants, then combine with water, amylase, and glucosidase. Vacuum Seal and cook sousvide for 3 hours at 60C, then strain through a nut bag. Allow to cool and add sugar to match 50 brix. Reserve.