The Bon Vivant
Tomas van den Boomgaard, beverage manager of Travelle Kitchen + Bar in Chicago’s Langham hotel, was channeling the salty, fatty satisfaction of a really good charcuterie plate when he created this drink. “The brown butter Hennessy provides a sweet and nutty flavor that enhances the sweet-sour Nobo Whole Fruit tea,” he says. This recipe calls for a tobacco syrup, which isn’t difficult to concoct but could make you feel sick if not made correctly—so follow the directions closely. Serve with a wedge of hard, salty cheese like they do at Travelle.
Add all ingredients, save for the tea, to a shaker tin with ice.
Shake and strain into a chilled rocks glass.
Top with the tea and serve.
Contributed by Tomas van den Boomgaard