They say that the tobacco flavors from a Bon Vivant cocktail are best paired with a celebratory cigar—whether you’re celebrating a piece of big business news or your team winning the NBA finals.
For Tomas van den Boomgaard, former beverage manager of Travelle Kitchen + Bar in Chicago’s Langham hotel, it was all about 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.