Velvet Tiger

Ingredients

• 2 oz Brown Butter-washed O&G Malt Whiskey

• 0.5 oz Sage-infused Maple Syrup

• 3 dashes Angostura bitters

• 5 dashes orange bitters

• Fresh orange peel

Directions

Smoke 10 oz rocks glass.

Add Brown Butter-washed O&G Malt Whiskey, Sage-infused maple syrup, and bitters to the mixing glass with ice.

Stir for 30 seconds, then strain into a smoked rocks glass with a 2” ice cube.

Garnish with an expressed orange peel.

Brown Butter-washed Malt Whiskey

• 1/4 lb butter (4 oz)

• 750 ml Malt Whiskey

Brown butter over medium heat until browned and fragrant. Remove from heat and let cool slightly. Combine with whiskey and let sit for 12 hours. Freeze to solidify butter and separate; further filter through cheesecloth and a fine mesh strainer. Squeeze the remaining whiskey out of the butter through a cheesecloth. Keep refrigerated. Keeps up to 2 months in the fridge.

Sage-infused Maple Syrup

• 2 parts Maple Syrup

• 1 part Water

• Fresh sage

Combine maple syrup and water. Infuse with fresh sage for up to 48 hours. Strain and keep in the fridge for up to 2 weeks.