Ingredients
- 4 dashes Bitters
- 1/4 ounce Brown Sugar Syrup
- 1 orange peel
- 1 Maraschino Cherry
- 2 ounces brown-butter-washed bourbon*
- Garnish: 2 orange peels
- Garnish: Maraschino cherry
Instructions
- In a rocks glass, muddle the bitters, brown sugar syrup, orange peel, and cherry.
- Add the bourbon and a large ice cube, then stir until well-chilled.
- Garnish with an orange peel “rose” by rolling two swaths of orange peels with a Luxardo maraschino cherry inside.
Brown-Butter-Washed Bourbon:
- Slowly brown 1/2 cup unsalted butter in a saucepan until well-toasted with a nutty aroma. Allow to cool.Pour a 750 mL bottle of bourbon into a container and stir in the brown butter. Cool until the butter solidifies on top. Freeze, skim off solids, and strain through cheesecloth. Store in a labeled, dated container.
Estimated Nutrition:
Where it came from
No one's quite sure who thought to marry an Old Fashioned with toasted butter, but it's a relatively recent invention, likely born in a craft cocktail bar sometime in the last couple of decades. It's a modern twist on a timeless structure, not some dusty recipe from a forgotten era.
This is a direct descendant of the Old Fashioned, sure, but it's the rich, nutty cousin who shows up to family dinner in a bespoke suit. The brown butter washing process sets it apart from its simpler bourbon and sugar relatives, pushing it into a whole new category of decadence.
You'd find this one on a menu that prides itself on house infusions, or maybe at a friend's place where someone actually knows how to fat wash. It's a winter warmer, a late-night cap, or a thoughtful gift to yourself after a long week. Definitely not a dive bar special.
What it tastes like
First sip hits the tongue like a warm, boozy shortbread cookie. The brown butter adds a toasted, nutty depth that plays beautifully with bourbon's caramel and vanilla notes. The brown sugar syrup leans into that sweetness, while the bitters and muddled orange peel keep it from veering too far into dessert territory. It's complex without being fussy.
With two ounces of bourbon, you're looking at a pretty stout drink. Assuming a standard 80-proof bourbon, that's about 0.8 fluid ounces of pure alcohol. To put that in perspective, that's roughly equivalent to two standard 12-ounce beers, give or take. Treat it with respect, it's not a session sipper.
The technique
The hard work of fat washing is already done, so building this drink is straightforward. Grab your rocks glass, muddle the good stuff, add that special bourbon, and hit it with a big piece of ice. Stir it until it's properly chilled, which means cold to the touch on the outside of the glass. Then get fancy with your orange peel rose.
Don't just give it a few lazy swirls. To get that proper chill and dilution, you need to stir with purpose. Keep the back of your bar spoon against the glass and stir in a smooth, continuous motion until the glass is frosty and your hand is cold. That's how you wake up the flavors and get it right.
Ingredient Spotlight
The bottles that make or break this drink.
Brown-Butter-Washed Bourbon
- Use
- A good quality, mid-range bourbon that you enjoy drinking on its own. The brown butter will add complexity, not mask bad liquor.
- Skip
- Anything too cheap or too expensive. You don't want to waste top-shelf, and cheap stuff won't hold up.
- Why
- This is the star of the show. The brown butter infuses a nutty, rich, savory depth that transforms the bourbon, making the drink unique. It's the whole point.
Bitters
- Use
- Angostura is the classic for a reason. Its blend of spices and botanicals is the backbone of any Old Fashioned. Feel free to experiment with a dash of orange bitters too.
- Skip
- Anything overly floral or too focused on a single, strong flavor like celery. You want complexity, not distraction.
- Why
- Bitters balance the sweetness and add aromatic depth, preventing the drink from becoming cloying. They tie all the rich flavors together with a spicy kick.
Three Variations
Three real ways bartenders riff on this drink.
Smoked Brown Butter Old Fashioned
- Add a whiff of campfire.
- After stirring, smoke the finished drink under a cloche or with a smoking gun. The smoky aroma complements the nutty bourbon.
Rye Brown Butter Old Fashioned
- Spicier, drier take.
- Swap the bourbon for a brown-butter-washed rye whiskey. The rye's peppery notes provide a sharper contrast to the rich butter.
Maple Brown Butter Old Fashioned
- Autumn in a glass.
- Substitute the brown sugar syrup with pure maple syrup for a different kind of sweet, earthy richness that pairs well with the brown butter.
What if I don't have…
Quick substitutions for when the bottle shop is closed.
Use simple syrup and add a tiny pinch of brown sugar to the muddle, or a touch more cherry juice.
Use several regular ice cubes. It'll dilute faster, so stir a little less.
The back of a bar spoon or a wooden spoon handle will do the trick. Just be gentle.
A dash of cherry liqueur or even a dried sour cherry can lend a similar fruity note, but it won't be the same.
Frequently Asked Questions
Direct answers to what people search for after Googling this drink.
What is in a Brown Butter Old Fashioned?
It features brown-butter-washed bourbon, brown sugar syrup, bitters, an orange peel, and a maraschino cherry.
What is brown butter washing?
It's a technique where butter is browned, mixed with a spirit, chilled until the butter solidifies, then skimmed and strained, leaving the spirit infused with a nutty, rich flavor.
Why brown butter wash bourbon?
It adds a deep, toasted, nutty, and slightly savory complexity to the bourbon, giving the classic Old Fashioned a unique and decadent twist.
Can I use regular bourbon instead?
You can, but then you just have a standard Old Fashioned. The brown butter washing is what makes this drink special and gives it its name.
What kind of bitters should I use?
Angostura bitters are the standard. A dash of orange bitters can also work well to brighten the drink's profile.
What kind of orange peel is best?
A fresh, thick-skinned orange peel is ideal. You want one with plenty of zest and oils for muddling and garnishing.
Why muddle the orange peel and cherry?
Muddling releases the essential oils from the orange peel and the sweet, fruity notes from the cherry, integrating them into the drink's base flavors.
Is this drink served hot or cold?
It's served cold, stirred over a large ice cube to achieve proper chill and dilution.
More Like This
More drinks in the same family.
