Step 1: Make the Salted Brown Butter Bourbon

• Add one stick of salted butter (preferably Kerrygold) to a skillet over medium heat. Cook until the butter becomes bubbly and the milk solids turn a beautiful amber brown, being careful not to burn them. Remove from the heat and let cool completely.
• Add the browned butter to a large sealable jar with 2 cups of bourbon. Shake well and let sit at room temperature for 2 hours. Then refrigerate or freeze for 12–24 hours until the butter solidifies.
• Remove the solidified butter and strain the bourbon through a coffee filter or fine-mesh sieve lined with cheesecloth to remove the remaining butter solids. Store in an airtight container in the refrigerator.
• Step 2: Make the Maple Pecan Syrup
• In a saucepan, combine:
• 1 1/2 cups pecans
• 1/2 cup maple syrup
• 1/2 cup brown sugar
• 1 cup water
• Heat over medium to medium-low heat for about 20–30 minutes, stirring occasionally, until the pecans have softened and the syrup is infused with their flavor.
• Remove from the heat and let cool completely before straining out the pecans.

Step 3: Make the Old Fashioned

• Fill a mixing glass with ice and add:
• 2 ounces salted brown butter bourbon
• 1/4–1/2 ounce maple pecan syrup
• 1 dash cinnamon bitters
• 2 dashes black walnut bitters
• Stir until well chilled and combined.

Step 4: Strain and Garnish

• Strain into a rocks glass over a large ice cube and garnish with a pecan.