This singular cocktail, created by Chris Burmeister, lead bartender at Outpost (the restaurant at The Goodland hotel in Santa Barbara), was inspired by one its ingredients, Avua Amburana Cachaca—a distilled Brazilian spirit made from fresh sugarcane juice. The ageing of the amburana wood of the cachaça releases intoxicating notes of cinnamon and baking spice. Burmeister wanted to highlight those flavors. He decided to do a riff on a milk punch, using the masala chai syrup as a sweetener to complement the cachaça. • The creamy Handsome Haymaker is served on the rocks, with nutmeg and cinnamon grated on top. It’s creamy and refreshing, but is also great as an after-dinner drink or in place of dessert. “It’s boozy enough to be a great nightcap,” says Burmeister, “and sweet enough to take the place of dessert.”

INGREDIENTS
—1 oz. H by Hine Cognac
—1 oz. Avuá Amburana Cachaca
—.75 oz. masala chai syrup
—1 oz. whole milk
—1/2 oz. heavy cream 

DIRECTIONS
Add all ingredients to a shaker full of ice. Shake vigorously until well combined. Double strain the drink in an old-fashioned glass full of fresh ice. Garnish with freshly ground nutmeg.

Courtesy of OUTPOST

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