Ingredients
Cocktail:
- 1.5 liters bourbon
- 1 lb Grassland butter unsalted
- 2 packets dehydrated low fat milk
Brown Butter Syrup:
- ½ cup water
- ½ cup brown sugar
Instructions
Cocktail:
- Melt the butter in a medium saucepan on high, stirring occasionally.
- While browning the butter, place dehydrated milk packets on a medium sized sheet pan and put in the oven at 450F. Check and mix every few minutes, ensuring the top layer does not burn. Repeat 3-4 times until toasted throughout, 10-12 minutes.
- Boil the butter and mix continually. When the butter is fully melted, do not stop stirring (leaving the butter for just a few seconds without stirring could burn it.) When the butter is completely melted and starts to foam, it is nearly finished. Mixture is ready when it turns a dark brown and the butter has brown solids throughout.
- Combine the toasted milk solids and brown butter mixture. Stir. Add the bourbon.
- Put in a large container covered, and refrigerate for 48 hours. After 48 hours, strain through cheesecloth.
Brown sugar simple syrup:
- Boil water and brown sugar in a saucepan on high heat until it starts to thicken, 2-3 minutes. Remove from heat and chill.
Assembly:
- Combine 2 oz brown butter bourbon and ½ oz brown sugar simple syrup, then garnish with luxardo cherry.