Hot Buttered Sabra- A Holiday Cocktail!

Inspired by “Sabra-Be-Thankful Pie” from Sabra Cookbook: 101 Award Winning Recipes, 1970

Inspired by “Sabra-Be-Thankful Pie” from Sabra Cookbook: 101 Award Winning Recipes, 1970

This cocktail is just what you need to kick off or close out your Thanksgiving celebration. Based on  Sabra chocolate-orange liquor’s 1970 “Sabra-Be-Thankful” Pumpkin Pie, I’ve borrowed the recipe’s flavors and turned them back into a cocktail. The more basic tastes a cocktail hits, the better it is, and this one is salty, sweet, fatty, a teeny bit bitter, and a little sour. Sipping it, you’ll feel like you’re under a warm blanket next to a roaring fire.  To make an alcohol-free cocktail, add the batter and garnishes to a strong, black tea and (optionally) stir in a tablespoon of sweetened condensed milk.

For the batter:

1 stick salted butter, room temperature

¼ cup honey

¼ cup lightly packed dark brown sugar

1 teaspoon cinnamon

½ teaspoon ginger

¼ teaspoon cloves

1 teaspoon grated orange zest

Combine all ingredients in the bowl of an electric mixer; mix on medium-high speed until butter is light and fluffy. This recipe makes enough batter for eight drinks.

 

For the cocktail:

1 ½ ounces dark or gold rum

½ ounce Sabra, or another chocolate-orange liqueur

1 tablespoon batter

Boiling water

2 dashes aromatic, orange or chocolate bitters

Grated nutmeg

Garnish: a cinnamon stick and a slice of orange

In a heatproof glass or mug, add rum, Sabra, and batter. Fill mug with boiling water and stir until butter melts. Top with a dash of bitters and a little grated nutmeg. Garnish with a slice of orange and a cinnamon stick. 

Store remaining batter in the refrigerator or freezer.

 

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