This cocktail is an attempt to distill the essence of a lazy weekend morning into a single beverage. Each sip tastes like a fresh cinnamon roll paired with a perfect cup of coffee.
Prepare the cream cheese foam. In a medium sized mixing bowl, combine 2 oz of cream cheese with 1 tablespoon of granulated sugar and a pinch of kosher salt. Whisk thoroughly until well combined. Then add 0.25 cups of heavy cream to the mixture and whisk until smooth. Now add an additional 1 tablespoon of heavy whipping cream and 3 tablespoons of water to the bowl and whisk very gently. The mixture should thin to a consistency that flows in a thin ribbon off the end of the whisk. If the mixture is still too thick, add additional water 1 tablespoon at a time until it flows easily. Set this mixture in the fridge until it is needed.
Prepare the drink. In a cocktail shaker, combine a scant 0.5 oz of maple syrup, a scant 0.5 oz of cinnamon syrup, 1 oz of Mr. Black, a fat 0.5 oz of butter washed Maker’s Mark Cask Strength, and a scant 1.5 oz of normal Maker’s Mark Cask Strength. Shake the ingredients over ice until well chilled and then strain into a coupe glass.
Garnish the drink. Using a spoon, gently scoop some of the cream cheese foam onto the top of the drink where it should float in a layer that fills the entire glass. Dot the foam with 5 to 7 dots of black walnut bitters. (Optionally) drag a toothpick through the dots of bitters to create an elegant pattern.
[Do the night before] Prepare the butter washed Maker’s Mark. Combine high-quality, melted, unsalted butter (Plugra butter, for example) and Maker’s Mark Cask Strength bourbon at a ratio of 240 grams melted butter per 25 fluid oz bourbon. Note that some of the bourbon will remain in the butter, so prepare slightly more than the desired final volume. For example, combining 85 grams of melted butter with 9 oz of Maker’s Mark Cask Strength yielded approximately 8 oz of butter washed bourbon.
Combine the melted butter and the bourbon in a sealable container, close the container, and shake vigorously. For the next 30 minutes, shake the container every 5 to 7 minutes. After 30 minutes, stop agitating the container and let it sit. Then place the container in the freezer overnight. The next morning, pour the contents of the container through a coffee filter to strain out the butter solids. You may find it faster to first pour the contents through a fine mesh strainer and then through a coffee filter.
[Do the night before] Prepare the cinnamon simple syrup. Combine 5 oz of water with 5 oz of granulated sugar in a small saucepan. Add in 2 cinnamon sticks, broken into pieces if you can. Bring the contents of the saucepan to a boil and then simmer gently for 5 minutes. Remove the saucepan from the heat, cover it, and let it stand for several hours or overnight. Strain the cinnamon pieces out of the liquid and pour the syrup in a container that seals tightly. Store in the fridge until ready to use.