Brown Butter Bourbon Cider Flip
This cozy, indulgent cocktail blends nutty brown butter, smooth bourbon, crisp apple cider, and a touch of maple syrup, all emulsified with a whole egg for a silky, dessert-like finish. Perfect for fall evenings, holiday gatherings, or impressing friends with a luxurious drink that tastes way fancier than it is to make.
Ingredients
- 2 oz bourbon
- 1 tbsp unsalted brown butter cooled
- 2 oz apple cider
- 0.5 oz maple syrup
- 1 whole egg
- Dash of cinnamon or nutmeg optional, for garnish
Instructions
- Melt 1 tbsp unsalted butter in a small saucepan over medium heat.
- Stir occasionally until the butter turns golden brown and smells nutty (about 3–4 minutes).
- Remove from heat and let it cool slightly.
- In a cocktail shaker, add 2 oz bourbon, 2 oz apple cider, 0.5 oz maple syrup, 1 whole egg, and the cooled brown butter.
- Shake vigorously without ice for 15–20 seconds to emulsify the egg and create a frothy texture.
- Add ice to the shaker and shake hard for 20–30 seconds to chill and slightly dilute the cocktail.
- Double strain the cocktail into a chilled coupe or rocks glass to remove ice shards and solids.
- Lightly dust with cinnamon or nutmeg if desired for a cozy, aromatic finish.
Notes
Tips for Best Results:
- Use a smooth, caramel-forward bourbon for rich flavor.
- Don’t burn the butter—golden brown is perfect.
- Fresh apple cider gives the best bright, crisp flavor.
- For safety, use pasteurized eggs if raw egg consumption is a concern.