Elevate your mixology game with our delectable Brown Butter Infused Gin, a creation that adds a sumptuous twist to your favorite cocktails. Crafted with precision, the rich, nutty aroma of brown butter melds seamlessly with the botanical notes of gin, creating a harmonious fusion of flavors that’s perfect for your next happy hour adventure. Whether you’re shaking up a classic Negroni with a buttery twist or concocting a unique Brown Butter Gin Fizz, the possibilities are endless.

Ingredients:

• 1/4 stick of butter
• 1 bottle of gin (about 750 ml)

Instructions:

1. Start by browning the butter: In a saucepan over medium heat, melt the 1/4 stick of butter. Allow it to cook, swirling the pan occasionally, until it turns a rich golden brown. The butter will emit a nutty aroma and develop a deep, caramelized flavor. Be sure not to let it burn. Once browned, remove the butter from the heat and let it cool slightly.
2. In a container or glass jar with a tight-fitting lid, combine the browned butter and the entire bottle of gin.
3. Seal the container and give it a good shake to ensure that the butter and gin are thoroughly mixed.
4. Let the mixture sit for about an hour at room temperature, shaking the container every 10 minutes. This process allows the flavors to infuse and the buttery essence to meld with the gin.
5. After an hour, place the container in the fridge for a few hours or until the mixture is fully chilled. The cold temperature will cause the butterfat to solidify.
6. Once the mixture has chilled and the butter has solidified, carefully strain the infused gin through a fine mesh strainer or cheesecloth into another container. This step removes the browned butter solids, leaving behind the rich and velvety essence of the butter.
7. Your Brown Butter Fat-Washed Gin is now ready to be used in cocktails that call for a unique and indulgent twist. Store it in a sealed bottle or jar in your fridge.

Here are some common pitfalls to avoid when making Brown Butter Infused Gin:

1. Over Browning Your Butter: One of the most common pitfalls is over-browning the butter. When you do this, the butter can develop a bitter or burnt taste, which can overwhelm the delicate flavors of the gin. Be sure to keep a close eye on the butter as it melts and turns brown, and remove it from the heat as soon as it reaches a rich, nutty aroma and a golden brown color.
2. Not Shaking Your Infusion: After you’ve combined the brown butter and gin, it’s crucial to shake the mixture thoroughly. This helps to evenly distribute the flavors and ensures that the infusion process is efficient. Neglecting this step may result in an inconsistent or weak infusion, leaving you with a less flavorful end product.
3. Not Skimming the Fat Off the Top: Brown butter contains milk solids and fat, and while these contribute to the infusion’s flavor, they can also make the mixture appear cloudy or overly greasy. To achieve a smoother and more visually appealing result, skim off any excess fat that rises to the top before straining the infusion. This step helps maintain a balanced texture and flavor in your infused gin.

By avoiding these common pitfalls, you can ensure that your Brown Butter Infused Gin turns out perfectly, with a rich, nutty aroma and a flavor that enhances your cocktails.