Liquid Tarte Normande

I fat washed some bourbon with browned butter, but I couldn’t quite put my finger on a cocktail that seemed in balance. The butterscotch/caramel hard candy flavors dominated. Then, I decided to split the spirit base. I don’t think I’ve ever had to name a cocktail…so this name is probably terrible…but here we have

Liquid Tarte Normande

1oz brown butter washed bourbon (Four Roses Small Batch)
1oz calvados (Berneroy VSOP)
1 barspoon Demerara syrup (Liber & Co Demerara Gum Syrup)
0.25oz St Elizabeth Allspice dram
1 dash of Bittermen’s Xocolatl Mole bitters

Stir all ingredients together with ice to chill and dilute. Strain over a large format ice cube.

Optional - Garnish with an apple fan.