Noisette Manhattan Recipe

Brown the butter

In a small light-colored skillet over medium heat, melt the unsalted butter. Swirl constantly; foaming will subside then the milk solids will begin to brown and give a nutty aroma and brown flecks. When it is fragrant and light brown (about 3–4 minutes), remove from heat immediately.

Add whisky and cool

Pour the hot brown butter into a heatproof jar, let it cool 1 minute, then add 3 oz Suntory Toki whisky. Stir to combine, seal and let sit at room temperature for 30 minutes to infuse (the fat will absorb spirit flavors).

Separate fat

After infusion, chill the jar in the fridge for 30–45 minutes so the butter fat solidifies on top. Once solid, use a spoon to remove and discard the solidified fat. The remaining liquid underneath is the brown-butter-washed whisky. Decant the liquid carefully. You will use 2 oz for one cocktail. (Makes ~3 oz usable whisky.)

Combine the sugar and warm water in a small jar, stirring or shaking until sugar dissolves. If using gum arabic, sprinkle it in and whisk to hydrate. Add 1 oz champagne, close and shake gently. Chill until ready. This yields a slightly thickened, lightly sparkling gomme syrup; use 0.5 tablespoon per cocktail.

Chill: Place a coupe or Nick & Nora glass in the freezer or fill with ice and set aside a mixing glass with plenty of ice.

Measure and pour: Into the mixing glass filled with fresh ice add 2 oz brown-butter-washed Suntory Toki whisky, 0.5 oz calvados, 0.75 oz sweet vermouth, 0.5 tablespoon champagne gomme, 2 dashes Angostura bitters and 1 dash orange bitters.

Stir: Stir gently for 25–30 seconds until well chilled and slightly diluted (aim for about 20–25% dilution by eye). This keeps the texture silky and integrates the butter-washed spirit.

Strain: Double-strain the cocktail into the chilled coupe or Nick & Nora glass to remove any tiny ice chips or solids.

Garnish and finish: Express an orange peel over the drink by holding it over the glass, skin side down, and giving it a firm twist to release oils; optionally flame briefly with a match or lighter for a second to caramelize the surface oils, then rub the rim and drop it in. If you like extra hazelnut/noisette aroma, lightly mist 1/4 tsp toasted hazelnut oil onto the surface or skewer one toasted hazelnut as a garnish.

Serve immediately: The Noisette Manhattan is best enjoyed right away while aromatics and temperature are at their peak.