DRINK UP!: MISO BROWN BUTTER BOURBON

and three cocktails to make with it

DRINK UP!

As we hurtle toward Thanksgiving, I’ve been spending a lot of time—perhaps too much—focusing on what my menu will look like this year. More important than the mashed potatoes, stuffing, and green bean casserole, is what I will be sipping on as I prepare them. Frankly, in my house, no one will give a damn about what I do to the turkey (and thank god because this year I’m going low effort) so long as they have 1-2 delicious cocktails before taking their first bite.

While I normally settle on some sort of punch (perhaps for a Festive Vibe), this year I thought it could be fun to give my family different cocktail options utilizing an infused base spirit.

I’ve made the call to leave the classic Thanksgiving pies off the dessert table this year (more on this later in the week), so I wanted to emulate a spiced buttery flavor with my cocktails so the pies aren’t completely missed. I ultimately landed on bourbon because of its warm vanilla undertones and infused it with brown butter and fried miso, to give it the robust fatty saltiness that I associate so heavily with Thanksgiving.

The first cocktail I developed with my infusion was inspired by the Miso Apple Upside Down Cake I published a few Thanksgivings ago. I use the Apple Cider Syrup I dropped a few weeks back, and lemon juice for a result that tastes like an icy version of the best apple pie.

The second cocktail is a riff on an old-fashioned, which utilizes the bourbon and a bit of maple syrup for a more complex flavor than the classic.

Lastly, I give you an Earl Grey hot toddy. The floral bitterness of the tea cuts right through the fatty alcohol. It’s the perfect drink to cozy up with as you close out your Thanksgiving night.

I hope you enjoy sipping on these alongside your delicious meals! DRINK UP!

THE RECIPES

MISO BROWN BUTTER BOURBON

makes 750ml of bourbon