To make the Brown Butter Bourbon: In a small saucepan over medium heat, melt butter. It will foam and bubble, then start to brown. When brown bits begin to form on the bottom of pan, stir frequently. When butter turns golden brown and smells nutty, remove from the heat and set aside to cool slightly.
In a clean 1-quart jar, combine butter and bourbon. Set aside at room temperature for 1 hour, then transfer to the refrigerator for 1 day. Line a fine sieve with a coffee filter or paper towel and strain the mixture into another clean jar. Refrigerate for up to several weeks or freeze for up to several months. Makes 16 ounces.
To make the Cocktail: In a mixing glass or shaker, stir brown butter bourbon, lemon juice, fig puree, maple simple syrup, and walnut liqueur. Strain over a large ice cube into a double old-fashioned glass and top with 3/4 to 1 1/2 ounces of India pale ale.
Recipe courtesy of Chef Jen Biesty for the California Milk Advisory Board.
