A Night In Milan Recipe

Brown the Butter

In a medium saucepan over medium heat, add 1 cup of unsalted butter. Allow it to melt, stirring frequently until it turns golden brown and has a nutty aroma, about 5-7 minutes.

Infuse the Bourbon

Once the butter is browned, remove it from heat and allow it to cool for a couple of minutes. In a large jar or container, combine the browned butter (including any solid bits) with 2 cups of bourbon and 1 tsp of salt. Seal the container and shake well. Let the mixture infuse for at least 4 hours, preferably overnight.

Strain the Infused Bourbon

After the infusion period, strain the bourbon through a fine mesh sieve or cheesecloth into a clean bottle to remove any butter solids.

Prepare the Glass

Chill a cocktail glass by filling it with ice water while you prepare the drink.

Mix the Ingredients

In a mixing glass, combine 2 ounces of the house-infused brown buttered bourbon, 1 ounce of Carpano Antica Formula Vermouth, and 4 dashes of Angostura Bitters. Fill the mixing glass with ice cubes.

Stir the Cocktail

Stir the mixture gently for about 30 seconds until well chilled.

Strain and Serve

Empty the ice water from your chilled cocktail glass. Using a fine mesh strainer, pour the cocktail mixture into the glass.

Garnish

Twist a piece of orange peel over the drink to release its oils, then drop it into the glass as a garnish.