Beurre Noisette Recipe

Melt butter in a small light-colored saucepan over medium heat. Swirl constantly so solids brown evenly. After foam subsides and small brown specks and a nutty aroma appear (about 4–6 minutes), remove from heat immediately to avoid burning.

Allow butter to cool 1 minute, then pour into a small heatproof jar or bowl to stop cooking. Let cool to warm (not solid).

Measure 2 oz of warm brown butter and combine with 2 oz John Sleeman & Sons whiskey in a sealed jar. Shake vigorously for 30 seconds to emulsify and extract butter flavor into spirit. Let rest at room temperature 10–15 minutes, then place in refrigerator for at least 30 minutes to chill and allow solids to settle.

After chilling, use a small spoon to skim off any solidified milk solids on top. Decant the clarified brown butter–infused whiskey, leaving solids behind. This yields the brown butter whiskey for the cocktail.

Prepare Demerara Syrup (if not ready)

Make a simple demerara syrup by combining equal parts demerara sugar and hot water (1:1 by weight or 1/2 cup sugar to 1/2 cup water). Stir until dissolved, cool before using. For a richer syrup, use 2:1 sugar to water.

If you want a spiced rim, spread 1/2 tsp demerara sugar on a plate and warm slightly; wet the glass rim with lemon and dip to coat lightly.

Add the following to a mixing glass: 1.5 oz chilled brown butter whiskey (from Brown Butter Base), 0.5 oz additional John Sleeman & Sons whiskey, 0.5 oz demerara syrup, 0.5 oz fresh lemon juice, and 3 dashes aged bitters.

Fill the mixing glass with large mixing ice, and stir for 20–30 seconds until well chilled and slightly diluted (about 15–20 full stirs).

Strain the cocktail into a chilled rocks glass over a single large ice cube (or into a chilled coupe if preferred). If using the spiced rim, pour carefully to preserve rim coating.

Express an orange peel over the drink by holding the peel skin-side down about 2–3 inches above the glass and giving it a quick squeeze to release oils. Rub the peel around the rim and drop it into the drink.

Optional: Skewer a toasted hazelnut and rest it across the glass or float on top as an aromatic garnish.

Serve immediately and advise drinker to sip slowly to appreciate the nutty brown-butter aroma and demerara sweetness balanced by citrus and bitters.