Brown Butter Washed Negroni

Brown Butter Washed Negroni

I love a good “fat washed” cocktail. That is when you melt fat into the alcohol, then let it cool and solidify, then strain it out. It adds a great texture and mouthfeel to the drink. It’s no secret to anyone who knows me that negronis are my favorite drink. I thought it would be fun to do a brown butter version for a perfect Autumn take on the cocktail.

First I made the drink- I used Four Peel Gin from a local distillery, then added Bruto Americano as the bulk of the amaro. I added a little nocino – a walnut liquor, for some sweetness and to bump up the autumn vibes. Finally I finished it off with sweet vermouth, added the browned butter, and then a stick of cinnamon that I lit on fire. I love a recipe that includes setting something on fire! After it sits for a day or two, strain it through a coffee filter or cheesecloth.

I had a bartender friend who made beautiful citrus peel art for his drinks and I think about him and honor his memory anytime I do something like this. He was more of a master mixologist and artist, but he preferred bartender.

The butter not only added a beautiful texture but it also rounded out the hard bitter edge of a classic negroni. I will be making and drinking these all season, cheers!

Brown Butter Washed Negroni

A negroni aged on browned butter with a hint of burnt cinnamon, a perfect autumn negroni
Prep Time20 mins
rest time2 d
Total Time2 d 20 mins
Course: Drinks
Cuisine: American, Italian
Servings: 6 drinks


  • 1/2 stick salted butter
  • 1 cup gin
  • 3/4 cup Bruto Americano or similar amaro
  • 1/4 cup nocino
  • 1 cup sweet vermouth
  • 1 cinnamon stick
  • orange peel


  • Add the butter to a frying pan on medium high heat. Cook a few minutes to brown. Remove from heat.
  • Add all the alcohol to a bottle or jar.
  • Light the cinnamon stick on fire, then blow it out and add it to the bottle. Cover, shake, and put into the fridge for 2 days, shaking occasionally.
  • Strain through a coffee filter or cheese cloth.
  • Serve with orange peel for garnish

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