Stargazing With Galileo – Imbibe Magazine

Stir all of the ingredients with ice, then strain into a glass over a large ice cube.

Brown-Buttered CoffeeAdd ¼ cup of salted butter to a small saucepan and cook over medium heat until the butter melts and turns brown (taking care not to let it burn). Add 2 cups of brewed medium-roast coffee and let cool. Refrigerate the mixture for 24 hours, then strain through cheesecloth and bottle for use; keep refrigerated for up to 1 week.