60ml brown butter-washed bourbon
15ml 1:1 sugar syrup or liquid stevia
3-4 dashes Fee Brothers Old Fashioned Bitters
citrus slices or orange peel, to serve
170g unsalted butter
1 x 700ml bottle bourbon (we use Buffalo Trace)



1.Put all the ingredients in a mixing glass.
2.Add ice and stir for about 20- 30 seconds until chilled and diluted.
3.Strain over fresh ice.
4.Garnish with orange oil and dehydrated citrus slices, or the peel of an orange.
6.Put the butter in a saucepan on a medium heat.
7.Stir constantly, but gently, until toasted and releasing a nutty aroma.
8.Transfer immediately to a heatproof bowl to cool but not solidify.
9.Put the brown butter into a large, freezer-proof container and add the bourbon. Stir to combine.
10.Leave uncovered to cool completely, then seal and freeze the mixture for a minimum of 3 hours although 24 hours is best.
11.At this stage the butter will be solid, while the bourbon remains liquid.
12.Using your hands, or a sieve, break up and remove the butter from the bourbon, then strain through cheesecloth to remove all solids.
13.Bottle the bourbon, label, date and store for up to a month – if you can stop yourself.
14.The frozen butter can be stored in a freezer and used to make amazing bourbon-chocolate chip cookies.

Drinks Thomas Hansen, Bartender at Civil and Naval Bites Evan Kiddey, Chef at Civil and Naval / Photography Dean Kozanic

Leave a Reply

Your email address will not be published.