Preparation

1. Spritz empty rocks glass with salted absinthe.
2. 1 oz. hot water to 1 tsp sea salt, stir until salt is dissolved.
3. Add 1 oz. absinthe and put in an atomizer bottle, shake to incorporate.
4. To a mixing glass, add 2 oz. Templeton Rye, 1 oz spiced caramel syrup.
5. Heat 1/2 cup of water to 1/4 cup brown sugar until dissolved.
6. Add 1 tbsp butter, ½ tsp cinnamon, 3 cloves, and a pinch of sea salt.
7. Stir to incorporate, then refrigerate until syrupy, strain out any solids, and three dashes Peychaud’s Bitters.
8. Fill mixing glass with ice and then stir until the ice has melted halfway down the mixing glass.
9. Pour over a spherical cube and top with Popcorn Foam (Warm ½ cup whole milk, add ¼ cup freshly popped popcorn and let infuse for 15 minutes.
10. After infusion strain out solids, you should have ½ cup of milk still.
11. Add to heated pot to warm up with 1 tbsp butter, 1 tsp powdered sugar, ½ tsp vanilla and ½ cup heavy whipping cream, warm until butter is melted.
12. Do not boil.
13. Allow it to cool but don’t let the butter solidify.
14. Double charge ISI shake and refrigerate for 30 min before serving).