Uploaded January 2025 | Updated September 2026, 5 days ago
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DON'T FORGET THE PROMO CODE TOTR10 FOR YOUR 1O% DISCOUNT
SMOKE TOP
MIDDLETON MIXOLOGY SMOKE TOP middletonmixology.com/?ref=ebuynh0sfe
MY DAY TO DAY GLASSWARE
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Have you ever considered fat washing water instead of booze? While water isn’t as powerful as alcohol for extracting flavors, it can still act as a solvent. Think about your last cup of tea, for example. By fat washing water with browned butter, I was able to infuse a rich butterscotch flavor into my syrup without the greasy mouthfeel and without any alcohol. This syrup is perfect for a Dry January zero-proof fizz with pure pressed apple juice, black tea, chili concentrate, and sparkling water. It also works wonderfully in an Old Fashioned or a Calvados Sour.
Browned Butter Syrup
Turn 90g of unsalted butter into browned butter.
Fine strain the browned butter into 200 ml of hot water.
Give it a gentle shake, or place it in a water bath for one hour to boost flavor extraction.
Be careful not to shake too hard, as some of the butter might emulsify, making it difficult to achieve a clear syrup.
Let the mixture rest at room temperature until the butter separates from the water. Then, place it in the freezer until the butter solidifies.
Ensure you remove it before the water freezes.
Filter out the butter using a coffee filter.
Weigh your yield and add an equal amount of sugar. Use brown sugar for a richer taste.
Since the water will be ice-cold, you may want to warm it up slightly before adding the sugar to help with dissolution.
Finally, add a pinch of salt and bottle it up.
Join us on Patreon patreon.com/totr
Follow Truffles On The Rocks on Instagram for more food and cocktail recipes
instagram.com/trufflesontherocks
MY CLEAR ICE MAKER ➡️ craftklaris.com/discount/TOTR10?redirect=/products/klaris-clear-ice-maker
DON'T FORGET THE PROMO CODE TOTR10 FOR YOUR 1O% DISCOUNT
SMOKE TOP
MIDDLETON MIXOLOGY SMOKE TOP middletonmixology.com/?ref=ebuynh0sfe
MY DAY TO DAY GLASSWARE
Nick & Nora geni.us/oainp8X
Coupette geni.us/uLWWm
Highball geni.us/HwRl
As an Amazon Associate I earn from qualifying purchases. I get commissions for purchases made through links in this post.
#shortsRejoignez cette chaîne pour bénéficier d'avantages exclusifs :
youtube.com/channel/UCbpv0BMQJ6ZGTZ2hj1meeWA/join
Have you ever considered fat washing water instead of booze? While water isn’t as powerful as alcohol for extracting flavors, it can still act as a solvent. Think about your last cup of tea, for example. By fat washing water with browned butter, I was able to infuse a rich butterscotch flavor into my syrup without the greasy mouthfeel and without any alcohol. This syrup is perfect for a Dry January zero-proof fizz with pure pressed apple juice, black tea, chili concentrate, and sparkling water. It also works wonderfully in an Old Fashioned or a Calvados Sour.
Browned Butter Syrup
Turn 90g of unsalted butter into browned butter.
Fine strain the browned butter into 200 ml of hot water.
Give it a gentle shake, or place it in a water bath for one hour to boost flavor extraction.
Be careful not to shake too hard, as some of the butter might emulsify, making it difficult to achieve a clear syrup.
Let the mixture rest at room temperature until the butter separates from the water. Then, place it in the freezer until the butter solidifies.
Ensure you remove it before the water freezes.
Filter out the butter using a coffee filter.
Weigh your yield and add an equal amount of sugar. Use brown sugar for a richer taste.
Since the water will be ice-cold, you may want to warm it up slightly before adding the sugar to help with dissolution.
Finally, add a pinch of salt and bottle it up.
