Recipe from Daphnée Vary-Deschaies at Foxy Restaurant, Montreal
The cocktail’s name, Tonton Rémi, refers to my best friend’s uncle…
Rémi Sanson, who represents both the physical components of this drink as well as the emotional meaning of it. He was born in Normandy in 1934 and lived on a farm his entire life. He’s been distilling Calvados the traditional way in his basement forever. He is an iconic legend in his village—“connu comme le loup blanc,” as the local expression says.
- 3⁄4 oz Cirka 375 gin
- 3⁄4 oz Roger Groult 3 ans Calvados Pays d’Auge
- 1 oz brown butter-roasted butternut squash syrup (see recipe)
- 1 oz fresh lemon juice
Makes 1 cocktail
BROWN BUTTER- ROASTED BUTTERNUT SQUASH SYRUP
• 1 squash (medium size)
• 1.25 L (5 cups) sugar
• 250 ml (1 cup) brown butter
• 60 ml (1⁄4 cup) brown sugar
Cut the squash into 2.5 cm (1 inch) cubes. Use half the brown butter to coat the squash, layer it on a cooking tray and sprinkle with brown sugar. Bake at 200° (400° F) until the squash begins to caramelize. (15-20 minutes).
In a medium saucepan, cook the rest of the brown butter and the roasted squash at medium heat for a couple bring to boil. When the syrup boils, reduce the temperature and simmer for an hour. Strain, chill thoroughly, then strain again through cheesecloth to extract butter solids.
Combine all ingredients over ice in a shaker and shake hard. Double strain into a chilled Marie-Antoinette glass.