Brown Butter Old Fashioned

Ingredients

Method

1. In a small frying pan melt your butter over a medium–high heat. Continue cooking out the butter until it reaches a nutty brown colour, remove from heat immediately and allow to cool slightly.
2. In a heat and freezer proof container with a lid, add your bourbon and then pour in the browned butter whisking well to fully incorporate. Place in the freezer overnight to ensure the butter fully solidifies and separates from the bourbon.
3. Remove container from the freezer and gently remove any of the larger chunks of butter from the bourbon. Place a coffee filter in a jug or large glass and secure to the rim with bulldog clips or pegs. Gently pour your bourbon through a fine mesh sieve and then into the filter.
4. Do this slowly and take your time, it is not a fast process and you don't want to break or split the filter. Once all the bourbon has been filtered and is crystal clear you are ready to either make your drink or store for a future cocktail (keep the mix in the fridge or freezer after the fat washing process.)
5. To a large mixing glass with ice add: 60ml of brown butter bourbon, 1 bar spoon of brown sugar syrup, 2 dashes of aromatic bitters - stir over ice until chilled and then pour over ice into a rocks glass. Garnish with an expressed zest of orange.