Hand-dipped. One at a time. Every time.
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Frankie’s Brown Butter Maple Soy Whisky Sour
ingredients and how to craft
WHAT YOU NEED
-
2
Maker’s Mark® 46 French Oaked Bourbon
- 2 brown butter sesame-washed whisky*
- 1 maple syrup
- 1 yuzu juice
- vanilla
- allspice
- soy sauce
- *Brown Butter Sesame-Washed Whisky
- of unsalted butter
- 10 parts of Maker’s Mark 46 whisky
- of sesame oil
Measure out the whisky along with maple syrup, yuzu, vanilla into a cocktail shaker with some ice. Shake vigorously, then strain into a cup with an ice cube. Sprinkle allspice and a very light drizzle of soy sauce to finish.
Brown Butter Sesame-Washed Whisky Sour: Heat a small saucepan over medium heat. Add butter to the pan and stir frequently as it starts to melt and bubble. Look for little brown specks to start to appear and the color to change from yellow to a light amber (3-5 minutes). Once it’s lightly browned, remove from the heat and transfer to a heat-proof container to cool. In a jar with a lid, add Maker’s Mark 46 whisky along with brown butter and sesame oil. Seal, then shake every 20 minutes for 2 hours. Place the jar into the freezer overnight. The following day, strain the whisky through a fine-mesh sleeve into a container, then strain again through a coffee filter and store.
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Maker’s Mark® Kentucky Straight Bourbon
We go above and beyond to create a warm, inviting whisky that has a softer, sweeter style without the burn and bite. With a signature velvety mouthfeel, and balanced notes of bright cherry, delicate vanilla, caramel and a hint of soft spices, Maker's Mark can be best enjoyed served neat, on the rocks or a classic Whisky Sour.
At our homeplace, Star Hill Farm, the flavor and quality of our whisky is shaped by the very land it comes from.
