Cold Buttered Sazerac

• 1 1/2 ozbrown butter fat-washed Japanese whisky
• 1/2 ozcognac
• 1/4 ozmaple syrup
• 1dash Peychaud's bitters
• 2 dashestoasted caraway absinthe

Preparation

1. 1.

   Rinse the Old Fashioned glass with toasted caraway absinthe and set aside. In a mixing glass, Then add the remaining ingredients with ice and stir to chill. Strain into the prepared glass and garnish.

2. 2.

   Brown Butter Fat-Washed Japanese Whisky: Melt 100 grams of butter in a saucepan until it browns. Add to 32 ounces of Japanese whisky. Place in the refrigerator overnight. Strain solids through a coffee filter before use. Store in the refrigerator.

3. 3.

   Toasted Caraway Absinthe: Toast 30 grams of caraway seeds in a saucepan. Add to 100 grams of absinthe. Let sit for three days. Strain seeds out of absinthe before using.