Brown Butter-Washed Bourbon [Recipe]

Louisville, Kentucky whiskey bar Hell or High Water uses this fat-washed bourbon in cocktails like the Hot Toddy. It adds weight and mouthfeel to the drink, transforming what would otherwise be a familiar experience into something utterly unique. Learn more about fat-washing with our beginner’s guide.


  • 16 oz. of bourbon (Buffalo Trace recommended)
  • 1 stick of butter


Melt butter in a small saucepan, stirring frequently until butter starts to brown and smell nutty, then remove from heat. Let cool and transfer to a sealable container. Add bourbon and whisk the two ingredients together.

Let mixture sit at room temp for 1-2 hours, then freeze for 24 hours, until the fat is solidified. Remove from the freezer and strain through a fine strainer and cheesecloth until clear; it may require several passes to remove excess fats. Transfer to a fresh container and store in the refrigerator for up to 2 weeks.

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