As You Were Old Fashioned
Brown Butter-Washed Rye Whiskey, Maple, Coffee, Bitters
Bartender Cameruhn Garner of The Archer Hotel | Austin, TX
Adapted by StarChefs | November 23
INGREDIENTS
Brown Butter-Washed Rye Whiskey:
Yield: 2 liters
48 ounces rye whiskey
12 ounces coffee liqueur
8 ounces brown butter
Maple Oleo Saccharum:
Yield: 2 liters
36 ounces turbinado sugar
18 ounce granulated sugar
12 lemons, peels reserved
6 oranges, peels reserved
2 tablespoons ground espresso
9 ounces maple syrup
5 ounces aromatic bitters
3 ounces orange bitters
To Assemble and Serve:
Orange peel
METHOD
For the Brown Butter-Washed Rye Whiskey:
Combine all ingredients in a nonreactive container. Let sit 1 hour at room temperature, then freeze overnight. The next day, remove solidified butter and strain remaining liquid. Bottle and refrigerate.
For the Maple Oleo Saccharum:
In a mixing bowl, combine sugars, citrus peels, and ground espresso, making sure the peels are fully coated. Transfer mixture to a vacuum bag and seal. Let sit 24 hours at room temperature. Transfer mixture to a nonreactive container. Pour 48 ounces boiling water over the peels and stir until sugar has dissolved. Strain mixture and discard peels. Stir in maple syrup and bitters. Reserve.
To Assemble and Serve:
In a mixing glass, combine 2 ounces Brown Butter-Infused Rye Whiskey and ½ ounce Maple Oleo Saccharum. Add ice and stir until desired dilution is achieved. Strain into a Julep glass with a large ice cube. Express orange over top and garnish with the peel.
