Maple & Brown Butter Fat Washed Whiskey Shakerato

Shake up your cocktail routine with this Maple & Brown Butter Fat Washed Whiskey Shakerato, where the warmth of whiskey meets the sweet embrace of our Traditional Maple Syrup!

After chilling the cocktail mixture in the freezer, watch as the fatwashing magic unfolds – the fat from the bacon grease will separate from the whiskey, leaving a subtle savoury flavour. Shake with ice, strain into a glass, and garnish with a sprig of rosemary and a twist of orange peel. 

Ingredients:

• Unsalted butter
• Wabanaki Maple Traditional Maple Syrup
• Fresh rosemary
• 375 ml Whiskey 
• Bacon
• Orange for garnish

Method:

1. Melt a block of unsalted butter on medium-low heat until the butter has begun to brown. Wait until the butter has cooled and then add ½ cup of maple syrup. 
2. While the butter is simmering, cook bacon in the oven on parchment paper at 400 for 8 min. 
3. Add the bacon fat from the sheet tray and fresh rosemary to the butter and maple syrup.
4. Mix this all together and pour it into a jar with your whiskey of choice. Put the lid on and shake to incorporate. Place the fat washed whiskey in the freezer and wait 24 hours. When you come back, the fat and the whiskey will have separated. 
5. Take off the fat on top and discard. Add 2 oz of the infused whiskey to a shaker tin with a sprig of rosemary, ¼ of an ounce of maple syrup, ice and then shake. Place in a glass of your choosing with ice and top with rosemary and an orange peel. 

Enjoy!