the butter over high heat. Once the water begins to evaporate, begin to stir to avoid browning. Add the milk
solids. Continue stirring. Once the butter browns, pour through a cone filter
into a heatproof container to separate the brown butter
solids from the clarified butter
. Cool to room temperature.
Add the butter solids to the bourbon. Stir to incorporate. Cover and place in the freezer for 6 hours or until the solids separate. Strain off the frozen solids and store in the refrigerator.
In a mixing glass, combine 2 ounces butter-infused bourbon
, maraschino liqueur
and bitters. Stir over ice. Strain
over fresh ice into a rocks glass. Express an orange
twist over the glass and drop it into the glass.