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Brown Butter Infused Bourbon

Brown Butter Infused Bourbon

Servings 16 ounces
Author Brandon Matzek


  • 1/2 cup (1 stick) unsalted butter
  • 16 oz. of bourbon (I used Jim Beam)


  • Warm butter in a small saucepan over medium heat. The butter will melt, then foam and bubble, then start to brown. You will notice little brown bits forming at the bottom of the pan. Stir frequently during this process and keep your attention on the pot. The butter can go from wonderfully brown to burnt in just a few moments. You will know the butter is done when it gives off a nutty aroma and turns a golden brown. Let brown butter cool a bit.
  • Place bourbon in a clean jar, and add cool brown butter. Let sit at room temperature for 1 hour, then transfer to the refrigerator, and let infuse for 1 day. Pour infused bourbon through a damp paper towel-lined strainer into a clean jar. You could also use a coffee filter, but a damp paper towel is a cheap, easy solution. Store bourbon in the refrigerator for a few weeks or in the freezer for several months.