Cornbread Old Fashioned

CornBread Old Fashioned

 
 

Ingredients

  • 1/2 oz honey syrup

  • 3 dashes molasses bitters

  • 2 1/2 oz brown butter-washed Bottled-In-Bond Bourbon

DIRECTIONS

  1. Combine all ingredients in a mixing glass.

  2. Stir with ice for about 20 seconds.

  3. Place a large ice cube in a rocks glass and strain the cocktail over the cube.

  4. Garnish with an expressed orange peel.

BROWN BUTTER-WASHED BOURBON

  • 2 cups Bottled-In-Bond Bourbon

  • 1 stick of unsalted butter, cut into pads

To brown butter, place pads of butter in a skillet over medium heat and stir to ensure they melt evenly. The butter will foam and the milk solids will start to separate. Continue stirring until the butter turns golden brown and the foaming settles down (about 6 minutes). The milk solids will collect on the bottom of the pan and start to toast, creating a nutty scent. It’s helpful to use a light-colored pan if you haven’t browned butter before. Butter burns quickly, so keep an eye on it. Let cool and transfer to a sealable container. Add the bourbon and lightly shake to ensure it’s well incorporated. Let sit at room temp until the butter solidifies. Skim the fat and strain the whiskey through cheesecloth or a coffee filter to remove excess fats. Transfer to a fresh container and store refrigerated for up to two weeks.

HONEY SYRUP

Combine 2 parts honey to 1 part water in a saucepan over medium heat and stir until the honey incorporates. Cool, transfer to an airtight container, and store refrigerated for up to one month.