The Bon Vivant

Matthew Kelly / Supercall

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.

Sweet, Dry



Step one

Add all ingredients, save for the tea, to a shaker tin with ice.

Step two

Shake and strain into a chilled rocks glass.

Step three

Top with the tea and serve.

Contributed by Tomas van den Boomgaard

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