1.5 liters bourbon
1lb unsalted Grassland butter
2 packets dehydrated low fat milk
Brown Butter Syrup:
½ cup water
½ cup brown sugar
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.
Combine 2 oz brown butter bourbon and ½ oz brown sugar simple syrup, then garnish with luxardo cherry.
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