Brown Butter Old Fashioned Recipe
brown butter traveller whiskey, brown sugar, bitters ~ 2oz
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Ingredients
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Brown-Buttered Whiskey
Cocktail
Method
Brown-Buttered Whiskey
Brown the butter
Place 2 tablespoons unsalted butter in a small stainless steel or light-colored saucepan over medium heat. Melt the butter, then continue cooking, swirling or stirring frequently, until the butter foams, the milk solids turn golden to deep nut-brown and a toasted nutty aroma develops, about 4–6 minutes. Remove immediately from heat to stop browning.
Combine with whiskey
Let the browned butter cool for 2 minutes, then pour it into a heatproof jar. Add 6 oz traveller whiskey to the jar while the butter is still warm (not boiling) and stir to combine. Let the mixture sit at room temperature for 20–60 minutes to infuse and for some solids to separate.
Chill and separate (optional but recommended)
Refrigerate the jar for at least 1 hour (or up to overnight). The butter solids will rise/solidify. Strain the liquid through a fine-mesh strainer lined with cheesecloth into a clean container to remove solids. Reserve the clear brown butter–flavored whiskey. Yield: about 5.5–6 oz brown butter whiskey; use 2 oz per cocktail. (If short on time, you may skip refrigeration and strain while warm through a doubled cheesecloth.)
Brown Butter Old Fashioned
Place 1 teaspoon demerara sugar into an Old Fashioned glass (or mixing glass). Add 3 dashes Angostura bitters and a few drops of water (or 1/4 tsp) to help dissolve the sugar. Muddle or stir until the sugar is mostly dissolved.
Stir gently for about 20–30 seconds (or 30 revolutions) until well chilled and slightly diluted.
Strain into a chilled Old Fashioned glass over a large ice cube if you stirred in a mixing glass; if you built the drink in the serving glass, leave as is. Express the orange peel over the drink to release oils, then rub the peel around the rim and drop it into the drink as garnish.
Optional finishing: grate a tiny pinch of flaky sea salt or a small amount of extra browned butter solids on top for an extra savory note, but do so sparingly to avoid cloudiness.
