Scribd
Upload
29 views1 page

Roister OLD Fashioned: Buy The Book

This document provides recipes for making a demerara syrup, brown butter tincture, and a Roister Old Fashioned cocktail that combines them. The demerara syrup simply combines demerara sugar and water. The brown butter tincture browns butter then combines it with grain spirit and strains the liquid. The Roister Old Fashioned mixes whiskey, sherry, apple brandy, demerara syrup, brown butter tincture, bitters and orange peel.

Uploaded by

Bill Murray
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
29 views1 page

Roister OLD Fashioned: Buy The Book

This document provides recipes for making a demerara syrup, brown butter tincture, and a Roister Old Fashioned cocktail that combines them. The demerara syrup simply combines demerara sugar and water. The brown butter tincture browns butter then combines it with grain spirit and strains the liquid. The Roister Old Fashioned mixes whiskey, sherry, apple brandy, demerara syrup, brown butter tincture, bitters and orange peel.

Uploaded by

Bill Murray
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
You are on page 1/ 1

RO IS TER

OLD
DEMERARA SYRUP
200 g demerara sugar

FAS HIONED
100 g water

In a small saucepan, stir together the sugar and


water over medium heat just until the sugar is
completely dissolved. Remove from heat and let
cool. Transfer the syrup to a glass bottle and
reserve in refrigerator.

BROWN BUTTER TINCTURE


113 g (1 stick) butter
113 g high-proof neutral grain spirit
(e.g. Everclear)

Place the butter into a small saucepan, and set


this over medium-high heat. Brown the butter – it
will first melt, then froth. As the froth subsides
and the butter takes on a nutty brown color and
aroma, remove it from the heat and all it to cool
for a few minutes.

Combine the melted brown butter and the neutral


grain spirit in a non-reactive airtight container
(a mason jar works well for this). Store the jar in
a warm location for at least 2 days (or up to a
week), shaking or stirring daily. After this time,
place the jar in the freezer for 2 hours, or until the
butter has solidified. Strain the liquid through a
fine mesh strainer, then through a coffee filter.
Transfer the strained liquid to a small glass
container and reserve.

ROISTER OLD FASHIONED


1¼ oz (37.5 ml) J. Rieger & Co. Kansas City Whiskey
1 oz (30 ml) Lustau Don Nuño Oloroso Sherry
¾ oz (22.5 ml) Laird’s Jersey Lightning Apple Brandy
From ¼ oz (7.5 ml) demerara syrup
THE AVIARY:
⅛ oz (3.75 ml) brown butter tincture
HOLIDAY COCKTAILS
2 dashes Angostura Aromatic Bitters
1 navel orange peel, trimmed

Place a large chunk of ice into a medium serving


BUY THE BOOK glass. Combine all ingredients (except the orange
peel) with ice in cocktail mixing glass. Stir until
chilled and diluted. Strain mixture into the serving
glass. Express the orange peel over the glass.
Insert the peel into the glass alongside the ice
chunk. Garnish the drink with 3 additional drops
of brown butter tincture.

You might also like