Brown Butter Rye Recipe

Brown the Butter

In a small saucepan, melt the unsalted butter over medium heat. Continue cooking until the butter turns a golden brown color and has a nutty aroma, about 5-7 minutes. Be careful not to burn it. Remove from heat and let it cool slightly.

Wash the Whiskey

In a clean jar or container, combine the rye whiskey and the browned butter. Seal the container and let it sit at room temperature for about 30 minutes to allow the flavors to meld.

Strain the Mixture

After 30 minutes, place a fine mesh strainer over a glass and pour the whiskey mixture through it to separate the butter solids from the liquid. Discard the solids.

Combine Ingredients

In a cocktail shaker, combine the strained whiskey, butternut squash puree, and dashes of old-fashioned bitters. Fill the shaker with ice cubes and shake well for about 15 seconds.

Serve

Strain the cocktail into a chilled glass. Garnish with a slice of butternut squash or an orange twist if desired.