For the brown butter-infused bourbon, melt butter in a medium skillet over medium-low heat. Continue to heat for 3 to 4 minutes or until foamy and brown, stirring occasionally. Remove from heat and immediately pour melted butter into a large bowl, scraping any brown bits into bowl using a rubber spatula. Pour whiskey into bowl with butter; stir to combine. Let stand for 2 hours at room temperature. Transfer to freezer and continue to let stand for 2 to 4 more hours or until butter is completely solid. Strain bourbon mixture into a fine mesh sieve with cheesecloth over a separate large bowl.
Recipe
Drink
S'mores Old-Fashioned
Primary Media
Author
Hy-Vee Test Kitchen
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Description
Who needs a campfire when you can warm up with a smooth and decadent s’more cocktail? Fat-washing bourbon in brown butter gives this drink a slightly nutty/toasty flavor.
Servings and Ingredients
Ingredients
Serves 1
| Quantity | Ingredient | Add |
|---|---|---|
| Brown Butter-Infused Bourbon | ||
| ½ c. Hy-Vee unsalted butter | ||
| 1 (750-ml.) bottle Maker’s Mark bourbon whisky | ||
| Brown Sugar Syrup | ||
| 2 c. Hy-Vee brown sugar | ||
| 1 c. water | ||
| S'more Old-Fashioned | ||
| 2 oz. brown butter-infused bourbon | ||
| ¼ oz. paramount clear cacao liqueur, optional | ||
| ¼ oz. brown sugar syrup, plus additional for garnish | ||
| 2 drops chocolate bitters | ||
| Toasted Hy-Vee marshmallow, for garnish | ||
| Finely crushed Hy-Vee graham crackers, for garnish | ||
Things To Grab
- Medium skillet
- Wooden or silicone spoon
- 2 Large bowls
- Rubber spatula
- Fine-mesh sieve
- Cheesecloth
- Funnel
- Bourbon bottle
- Small saucepan
- Cocktail mixing glass
- Weighted bar spoon
- Cocktail pick
- Kitchen torch
Directions
Meanwhile, for the brown sugar syrup, combine brown sugar and water in a small saucepan. Bring to a simmer over medium-low heat. Simmer for 2 to 3 minutes or until sugar is dissolved, stirring occasionally. Cool completely. Refrigerate for up to 3 weeks. (Makes about 2 cups.)
For each cocktail, pour infused bourbon, cacao liqueur, brown sugar syrup and bitters into a mixing glass, add ice and stir with weighted bar spoon until mixture becomes chilled. Strain drink into 1 (10-oz.) rocks glass over a 2-in. square ice cube.
For garnish, insert cocktail pick through the marshmallow. Using a kitchen torch, toast for 10 to 20 seconds or until desired browning. Lightly coat in additional brown sugar syrup and gently roll in crushed graham crackers. Set on top of ice cube.