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.
The Bon Vivant
2 oz Hennessy
.5 oz Honey Syrup
.25 oz tobacco syrup
2 oz Tea
- 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.
1 pound Butter
1 liter Hennessy
2 Cinnamon Sticks
5 allspice berries
4 Star anise pods
- Brown the butter in a saucepan on the stove, then mix it with Hennessey, cinnamon sticks, allspice berries, star anise and cloves in a wide-mouth jar. Let it sit in the fridge overnight.
- Scrape butter solids from the top of the jar and discard.
- Strain through a coffee-filter-lined funnel into a clean bottle. Store in the fridge between uses.
1 Cup honey
1 Cup water
- Combine the water and honey in a saucepan and bring to a boil.
- Reduce to a simmer and stir until honey dissolves, about 2 minutes. Immediately take the saucepan off the heat.
- Let cool, then pour into a container and store in the refrigerator for up to one month.
2 cups Turbinado Sugar
2 cups Water
.25 Cup Cloves
2 Cinnamon Sticks
.25 Cup allspice berries
20 oz Tobacco
- Combine all ingredients, save for the tobacco, in a pot and let simmer for 30 minutes.
- Add the pipe tobacco and simmer for no longer than 5 minutes. This is very important, as you could get sick if you leave the tobacco in for any longer.
- Strain all solids and allow to cool at room temp. Store in refrigerator until ready to use.