Butterfly - Culinary Arts from Scratch

      “This one is dedicated to you, Mom! My mom had a fondness for a Brandy Alexander (a creamy, dessert-like cocktail resembling a boozy milkshake), so Brooke and I decided to take that inspiration and craft something even more reflective of her spirit in her honor. Enter Earl Grey tea, her all-time favorite. There's no doubt that butterflies will dance around as this cocktail is prepared, a sign from Mom that this will be her signature drink. And yes, Mom, this aligns more with my idea of “teatime,” and I will always share it with you.” —Brian Hart Hoffman

      **Makes 1 serving**

      - 1 Earl Grey tea bag

      - 2 ounces Cognac

      - 1 ounce dark crème de cacao liqueur

      - 1 ounce heavy whipping cream

      - Garnish: unsweetened cocoa powder

      In a small bowl, combine the tea bag and Cognac. Let it steep for 30 minutes. Remove and discard the tea bag, pressing it to extract any remaining liquid. In a cocktail shaker, add the Cognac mixture, liqueur, and cream. Add ice, then shake until chilled. Strain into a coupe glass. Garnish with cocoa powder if desired.

      *I used Brook37 The Atelier’s Phyllis Earl Grey Bespoke Tea, a collaboration that honors my mother, Phyllis Hoffman DePiano. It can be found at victoriamag.com/products.

      We'd love to hear how it turned out!