The Story Behind The Beurre Noisette
The decadent flavors of beurre noisette (brown butter in French) act as the inspiration for this culinary cocktail from Liam Weitz, head bartender at Brooklyn’s Deux Chats. To incorporate those rich, caramelized brown butter notes, Weitz batches a butter-washed Scotch and infuses the mixture with toasted fenugreek, an herb with a nutty, maple-like profile for the drink’s base.
To build on the fat washed Scotch, Weitz incorporates some unexpected modifiers, including half an ounce of rye and a quarter of an ounce each of banana liqueur and nocino liqueur. Made from unripe walnuts, the nocino doubles down on the drink’s nutty, savory notes. This is the cocktail to whip up for a group of more experimental drinkers looking to mix up their holiday drinks from the typical Hot Toddy or Old Fashioned.
*Fenugreek Brown Butter-Washed Scotch Ingredients
- 25 grams fenugreek
- 200 grams butter
- 1 liter Scotch
*Fenugreek Brown Butter-Washed Scotch Directions
- Toast fenugreek in a saucepan over low heat until aromatic.
- Add butter, and turn heat up to medium to brown.
- Once solids have browned, remove from heat.
- Add mixture to 1 liter of scotch.
- Shake and put in a freezer for 24 hours.
- Skim fat off the top of the infusion.
- Strain out remaining solids.
