Uploaded August 2026 | Updated September 2026, 5 days ago
BUY MY BOOK ➡️ dashbook.com/book/byob-be-your-own-bartender
SHOP YOU KLARIS ICE MAKER HERE ➡️
craftklaris.com/discount/TOTR10?redirect=/products/klaris-clear-ice-maker
DON'T FORGET THE PROMO CODE FOR YOUR 1O% DISCOUNT ➡️ TOTR10
I first shared this around this time last year because of Dry January, and since it’s still a technique we don’t see very often, I thought it was worth bringing it back.
Have you ever thought about fat-washing water instead of booze?
Alcohol is a powerful solvent, but water can extract flavor too — just think about your last cup of tea. By fat-washing water with browned butter, you can capture deep butterscotch notes without any greasy mouthfeel and with zero alcohol.
The result is a syrup that works just as well in mocktails as it does in classic cocktails.
It’s perfect for Dry January in a zero-proof fizz with fresh-pressed apple juice, black tea, chili concentrate, and sparkling water — but it also makes a great Old Fashioned or Calvados Sour.
Browned Butter Syrup
• Turn 90 g of unsalted butter into brown butter
• Fine-strain the brown butter into 200 ml of hot water
• Give a gentle shake (or place in a warm water bath for 1 hour to boost flavor)
* Be careful not to shake aggressively — you don’t want the butter to emulsify
• Let rest at room temperature until the butter separates
• Place in the freezer until the butter solidifies
* Remove before the water freezes
• Filter out the butter using a coffee filter
• Weigh your yield and add the same weight of sugar
• Use brown sugar for a richer flavor
*** Since the water will be ice-cold, gently warm it before adding sugar to help dissolution
• Finish with a pinch of salt and bottle
BUY MY BOOK ➡️ dashbook.com/book/byob-be-your-own-bartender
SHOP YOU KLARIS ICE MAKER HERE ➡️
craftklaris.com/discount/TOTR10?redirect=/products/klaris-clear-ice-maker
DON'T FORGET THE PROMO CODE FOR YOUR 1O% DISCOUNT ➡️ TOTR10
I first shared this around this time last year because of Dry January, and since it’s still a technique we don’t see very often, I thought it was worth bringing it back.
Have you ever thought about fat-washing water instead of booze?
Alcohol is a powerful solvent, but water can extract flavor too — just think about your last cup of tea. By fat-washing water with browned butter, you can capture deep butterscotch notes without any greasy mouthfeel and with zero alcohol.
The result is a syrup that works just as well in mocktails as it does in classic cocktails.
It’s perfect for Dry January in a zero-proof fizz with fresh-pressed apple juice, black tea, chili concentrate, and sparkling water — but it also makes a great Old Fashioned or Calvados Sour.
Browned Butter Syrup
• Turn 90 g of unsalted butter into brown butter
• Fine-strain the brown butter into 200 ml of hot water
• Give a gentle shake (or place in a warm water bath for 1 hour to boost flavor)
* Be careful not to shake aggressively — you don’t want the butter to emulsify
• Let rest at room temperature until the butter separates
• Place in the freezer until the butter solidifies
* Remove before the water freezes
• Filter out the butter using a coffee filter
• Weigh your yield and add the same weight of sugar
• Use brown sugar for a richer flavor
*** Since the water will be ice-cold, gently warm it before adding sugar to help dissolution
• Finish with a pinch of salt and bottle
