Gabriella Mlynarczyk’s Smoky Brown-Butter Old-Fashioned
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Ingredients
- 16ounces of bourbon, like Buffalo Trace
- 1stick unsalted butter
- ¾ ounce simple syrup
- 2dashes Scrappy’s cardamom bitters
- 2dashes Angostura bitters
- 2dashes liquid smoke
- 2ounces brown-butter bourbon
- 1thick orange twist
Brown-butter Bourbon
To Make the Old-fashioned
Nutritional analysis per serving (1 servings)
1574 calories; 107 grams fat; 66 grams saturated fat; 4 grams trans fat; 29 grams monounsaturated fat; 5 grams polyunsaturated fat; 16 grams carbohydrates; 0 grams dietary fiber; 16 grams sugars; 99 grams protein; 271 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Brown-butter Bourbon
- Step 1
Pour the bourbon into a screw-top jar. Put the butter in a heavy-bottomed pan, and set over a medium flame to caramelize the milk solids. Once the butter melts, it will start to foam and brown and give off a nutty aroma; there should be some caramelization at the bottom of the pan. The process is quick, so keep an eye on it. Remove from heat, and pour into the jar of bourbon. Screw the lid on tight, and give a good shake. Let it sit for 30 minutes to an hour, then refrigerate it for at least an hour. The butter fat will solidify and rise to the top of the jar. Scoop off the hardened fat, and strain the bourbon through a coffee filter. Store in a refrigerated airtight container, to use for old-fashioneds. (Makes enough for 8 old-fashioneds.)
To Make the Old-fashioned
- Step 2
Add the simple syrup, bitters and liquid smoke to a chilled old-fashioned glass, and muddle with a bar spoon. Add brown-butter bourbon and stir 15 to 20 seconds to chill. Spritz the orange oils from the twist over the drink, then rub twist on rim of glass and drop it in. For intense orange flavor, you can flame the twist.
Private Notes
Comments
I had neither liquid smoke nor cardamom bitters, and didn't feel like making simple syrup. The combination of lack and laziness sent me down a path of experimentation. The result was tasty, especially the sweet-salty bourbon.
My final recipe:
-2 oz brown butter bourbon, made as per original except with salted butter
-1/2 oz blended scotch
-1/2 oz maple syrup
-4 dashes Angostura bitters
-Seeds from one cardamom pod, finely ground (half a pod may be enough)
-Orange twist
Mix, drink with ice
Fantastic drink with great mouthfeel and complexity. I recommend adding the simple syrup a little at a time to get the sweetness you like. 3/4 oz would have been too sweet for my taste.
Holy smokes! This thing is incredible & surprisingly accessible. The brown butter bourbon was easy to do. We substituted Bulleit for the Buffalo Trace & we’re pleased with that decision. Also, Liquid Smoke comes in Hickory and Mesquite varieties; we went with Hickory and it works well — it’s not overly smoky, which we appreciated. One final note: you can save the bourbon butter in the refrigerator and use it on biscuits (brunch!). It needs a little sweet (like honey) but it’s a treat!
I had neither liquid smoke nor cardamom bitters, and didn't feel like making simple syrup. The combination of lack and laziness sent me down a path of experimentation. The result was tasty, especially the sweet-salty bourbon.
My final recipe:
-2 oz brown butter bourbon, made as per original except with salted butter
-1/2 oz blended scotch
-1/2 oz maple syrup
-4 dashes Angostura bitters
-Seeds from one cardamom pod, finely ground (half a pod may be enough)
-Orange twist
Mix, drink with ice