Signature
Matthew Kelly / Supercall

Whiskey • Sweet
Good Ol’ Boy

Bourbon is already full of rich toffee notes, which are only enhanced by a brown butter fat wash. And, when mixed with seasonal pear nectar and homemade spiced orange syrup, that butter-infused bourbon makes for an easy-drinking fall cocktail that’s borderline irresistible. “The Good Ol' Boy has a luscious, round, dessert-y quality to it, but it's not heavy,” says Mike Di Tota, bar director of The Bonnie in Astoria, New York. “It's light enough to be something you can drink all night long without feeling weighed down." Fat washing the bourbon takes a few days, but it’s worth it—especially if you’re looking to impress the hell out of friends and family. Serve it in lieu of dessert, and we guarantee no one will miss the pie.

The Essentials

brown butter bourbon
pear nectar
Burnt Orange Syrup
Shaker
Strainer
The Details
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Ingredients

1.5 oz brown butter bourbon
.5 oz Amaro
1.5 oz pear nectar
.75 oz Burnt Orange Syrup
.5 oz Lemon Juice
2 dashes bitters
Pear slice

Method

  • In a shaker filled with ice, add all of the ingredients save for the garnish and shake to combine.
  • Strain into an ice-filled rocks glass and garnish with a pear slice pierced with a bamboo pick.
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Strength:
Brown Butter Bourbon
Custom Ingredient

Ingredients

.5 Cup unsalted butter
1 liter bourbon

Method

  • Add the butter to a skillet set over medium-high heat. Melt the butter completely and lower the flame to medium.
  • Stirring occasionally, simmer the butter until it foams and turns a golden brown. Remove from heat and let cool.
  • Add 1 liter of bourbon to a large glass jar. Once the brown butter has cooled, add it to the jar. Do not shake.
  • Put the lid on the jar and store in the freezer for 2-3 days.
Spiced Burnt-Orange Syrup
Custom Ingredient

Ingredients

1.25 cups Sugar
1/8 Cup Water
6 star anise
3 Cinnamon Sticks
12 allspice berries
1 Cup Orange Juice
orange zest

Method

  • In a medium saucepan set over high heat, add the sugar and water. Continue to stir and cook the mixture until it caramelizes and turns deep amber.
  • Remove the pan from the heat and add the anise, cinnamon and allspice.
  • Stir for approximately 30 seconds, turn the heat to low, and then add the orange juice and orange zest. The caramel will begin to seize, so stir continuously until caramel has loosened. Let cool.
  • Strain into a container, and keep refrigerated for up to 2 weeks.