Brown Butter Fat Washed Ramazzotti Sambuca Recipe
Make Brown Butter Fat Washed Ramazzotti Sambuca Recipe in just 24h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Fat-Washed Ingredient
Cocktail Ingredients
Method
Fat-Washing Process
Brown the Butter
In a saucepan, melt the unsalted butter over medium heat. Continue cooking, swirling the pan occasionally, until the butter turns a golden brown color and has a nutty aroma, about 5-7 minutes. Be careful not to burn it.
Infusion Time
Seal the container and let the mixture sit at room temperature for 24 hours. This allows the flavors to meld.
Separate the Fat
After 24 hours, place the container in the freezer for about 2 hours. This will solidify the fat. Once solid, remove the layer of butter fat from the top and strain the liquid through a fine mesh sieve or cheesecloth to remove any remaining solids.
Final Storage
Store the fat-washed Ramazzotti Sambuca in a sealed bottle in the refrigerator until ready to use.
Cocktail Preparation
Mix the Ingredients
In a cocktail shaker, combine 2 oz of the brown butter fat-washed Ramazzotti Sambuca, 0.5 oz of simple syrup, and 0.5 oz of fresh lemon juice.
Shake and Chill
Fill the shaker with ice and shake vigorously for about 15-20 seconds until well chilled.
Strain and Serve
Strain the mixture into a chilled cocktail glass.
Garnish
Garnish with a lemon twist on top of the cocktail for a refreshing aroma and flavor.