Brown Butter Old Fashioned Cocktail Recipe

I’m always looking for a way to shake up a classic, and honestly, the Brown Butter Old Fashioned is one of my favorite spins. There’s something about that rich, nutty brown butter mingling with the familiar Old Fashioned flavors—it’s cozy, a little decadent, and honestly, kind of impressive without being fussy.

It’s just a simple mix: brown butter-washed bourbon, bitters, and a touch of sugar. The bold flavors balance out, but nothing about it feels complicated.

If you’re curious how to make it, I’ll walk you through every step. I’ll also share what tools and ingredients you’ll want on hand.

Brown Butter Old Fashioned Cocktail Recipe

This version of the Old Fashioned is sweet, nutty, and just different enough to keep things interesting. You don’t need fancy equipment—just a few simple tools, decent ingredients, and a bit of patience.

Equipment

• Mixing glass – For stirring everything together.
• Bar spoon – To mix it all up.
• Measuring jigger – So I don’t accidentally go overboard.
• Fine mesh strainer or cheesecloth – For straining the brown butter bourbon, because nobody wants weird bits in their drink.
• Small saucepan – You’ll need this to brown the butter.
• Glass bottle or jar – For storing the bourbon once it’s infused.
• Rocks glass – The classic choice for serving.
• Peeler – For that orange twist garnish.
• Ice – Big, clear cubes are the move here.

I always make sure my tools are clean before starting. Straining with cheesecloth gives a much smoother result—worth the extra step.

Ingredients

• 2 oz brown butter-infused bourbon (see notes below)
• ¼ oz simple syrup
• 2 dashes Angostura bitters
• 1 dash orange bitters
• 1 maraschino cherry (for garnish)
• 1 orange twist (for garnish)
• Optional: A pinch of salt if you want to bring out the brown butter even more

For the infusion, I stick with good bourbon and unsalted butter. Real maraschino cherries are a must—those neon ones just don’t cut it. Orange bitters give the drink a little more complexity.

Instructions

• Prepare brown butter bourbon:
  Melt unsalted butter in a small saucepan over medium heat, swirling now and then, until it turns golden brown and smells nutty. Take it off the heat and let it cool for a bit.
• Combine with bourbon:
  Pour the browned butter into a glass bottle or jar. Add your bourbon. Let it sit out at room temp for 1–2 hours, then pop it in the freezer for at least half an hour so the fat separates.
• Strain:
  Strain the bourbon through a fine mesh strainer or cheesecloth, tossing out the solidified butter.
• Mix the cocktail:
  In a mixing glass with ice, add your brown butter bourbon, simple syrup, Angostura bitters, and orange bitters. Stir until it’s nice and cold.
• Serve:
  Strain into a rocks glass over a big ice cube. Garnish with a maraschino cherry and an orange twist.

That brown butter aroma hits right away, and it really lifts the whiskey notes. The finish is smooth, almost creamy, and honestly, it’s hard not to want a second one.

Notes

Using unsalted butter gives me more control over the flavor. If I’m in the mood for a toastier, nuttier vibe, I’ll let the butter go a little longer—but you’ve got to watch it or it’ll burn.

Chilling the bourbon after infusing is key so the fat separates and you get a clean strain. I usually go for a mid-range bourbon with a warm, rich profile. Too much smoke or spice can just overpower the brown butter, so I steer clear of those.

A real maraschino cherry is worth it for both taste and looks. If I make a batch of brown butter bourbon ahead of time, it keeps in the fridge for around two weeks—super handy.

It’s a fun, approachable twist on a classic, and honestly, anyone can pull it off at home.

Tasting Notes

When I take my first sip of the Brown Butter Old Fashioned, the warm, rich aroma hits me right away. That toasted, slightly nutty scent from the brown butter? It’s honestly hard not to smile at it.

As I taste it, the drink is smooth and carries a gentle sweetness. I pick up caramel and vanilla from the butter and whiskey—there’s something cozy about it.

The sugar adds a touch more sweetness, but thankfully, it doesn’t drown out the other flavors. Honestly, it’s just enough.

A bit of orange bitters sneaks in and keeps everything balanced. It brightens up the cocktail, slicing through the richness from the butter.

The finish is soft and buttery. That nuttiness really lingers after each sip.

Bitters and whiskey come through at the end, so it’s pretty tempting to go back for another taste. It feels a bit creamy on my tongue, which I’m guessing is thanks to the brown butter.

The ice does its job, mellowing things out so the drink doesn’t get too heavy.

Drinking this cocktail reminds me of sitting by a warm fire in fall. The flavors stay simple but rich—honestly, it’s a great pick for just relaxing.