I was sitting at the bar at the Silver Dollar a few weeks ago, drinking bourbon with some friends who were visiting Jackson Hole, and our conversation rolled around to the flavor combination of bourbon and brown butter and how drinking those two particular liquids together might be a really good idea. Did I mention we were drinking already?

So a few nights later we got together again and discussed it. I was pretty grossed out by the idea of drinking butter, but we’d come this far and maybe it would be good, and I knew with BB&B’s name I wouldn’t be able to avoid it forever, and also just why not?

I cooked up some brown butter, immersed the bottom of the pot in cold water in the sink to stop the cooking and cool the butter quickly, and poured it into a glass for ready mixing.

The brown butter, waiting patiently to be mixed

After deciding to keep the butter level low, we went for 5 shots of bourbon to one shot of brown butter and mixed that bad boy up.

Carefully measuring

The room temperature bourbon cooled the butter even more and made teensy congealed bits of butter in the liquid, but we didn’t know that until we drank them.

Pouring the fateful shots

Honestly? Not that bad! Maybe even a little good! As one friend noted, it had a lovely buttery aftertaste that made the shot itself worth it. Buoyed, we made another set of shots at a 2-1 ratio.

I do not recommend that.

So, if you like new things and want to try this out, I do not discourage you. Use a 5-1 ratio and the spirit of adventure – and toast to Brown Butter & Bourbon!

From the Atlantic, a Hot Buttered Mix for Rum or Bourbon that sounds sinfully delicious.

Unless you’re really into having daily hot buttered drinks, this obviously makes a huge amount and would probably be too much to make for personal use, but it would be perfect for a wintery party.

Serve with pretty cinnamon sticks that double as stirrers, and maybe whipped cream if you want to get really fancy with a little sprinkling of nutmeg on top.

www.sonyasfamilyrecipes.com

Hot Buttered Mix for Rum or Bourbon from The Atlantic:

• 1/2 gallon of vanilla bean ice cream
• 1 pound butter
• 1 pound brown sugar
• 1 pound powdered sugar
• 2 teaspoons cinnamon

Melt all of the ingredients in a large pot over medium heat. The brown sugar should be completely melted (takes about 15 minutes). Stir well and let cool. Put in plastic containers and freeze.

Instructions to go with your mix: in a glass coffee mug pour 1 jigger of rum or bourbon and 2 Tablespoons of butter mix. Top with boiling water and serve.

On Valentine’s Day last year, I ordered a drink at Blue Water Grill that was made up of bourbon and apple cider and it tasted like love in a glass.  So good, in fact, that its taste-memory stuck with me for months, until finally I broke down and decided I had to try to recreate it. Now, this cocktail is so tasty it has erased that memory of the original drink  – which is either the sign that I’ve done a good job or I’ve just had way too much fun testing the recipe :)

With its fall flavors and sweetness, it would be a fantastic Thanksgiving aperitif.

The Apple Tart
Inspired by a cocktail at Blue Water Grill

Makes two fairly large cocktails

• 4 tablespoons honey
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 2 teaspoons lemon zest (roughly one good-sized lemon)
• juice of two lemons
• 3 shots bourbon
• 1/2 cup apple cider

I love this drink because the apple cider and lemon don’t overpower the heavenly bourbon, and except for the apple cider, I usually have all the ingredients lying around (which means that in a pinch I make it with pomegranate juice or even orange, although orange juice really doesn’t meld as well with the bourbon).

I like my drinks stiff, so if you don’t then only use 2 shots of bourbon; I also like my drinks to not be very sweet, so if you like the sweetness then use an extra tablespoon or two of honey.  Serve over ice or shake it and serve it up in a martini glass: it works no matter how you present it.  Oh, bourbon….