Brown Butter Orchard

A milk-clarified, spirit-forward cocktail with buttery bourbon, baked-apple warmth and a gentle sherry finish. Clarification softens the edges while keeping the drink silky and bright. Ingredients 45 ml butter-washed bourbon 20 ml fresh lemon juice 15 ml apple cider 15 ml oloroso sherry 10 ml maple syrup 45 ml whole milk Glass: Chilled coupe Method 1. Add the bourbon, lemon juice, cider, sherry and maple syrup to a jug and stir. 2. Gently warm the milk until just steaming, not boiling. Slowly pour the cocktail mixture into the milk, stirring once gently. Let stand for 30 minutes. 3. Strain through a fine sieve, then pass it through a coffee filter until clear; this may take 1–2 hours. Chill. 4. Serve 90 ml over a large cube in a rocks glass, or straight up in a chilled coupe. Garnish with a thin apple slice. Butter-washed bourbon Gently melt 30 g unsalted butter until fragrant and lightly browned. Stir it into 250 ml bourbon and let stand for 2 hours. Freeze until the butter solidifies, then remove it and strain the bourbon through a fine filter. Makes about 250 ml; allow 3 hours, including chilling.