Faith makes bacon-flavored bourbon, and loves its smoky notes in a cocktail, but she tips her hat to Matthew Goodyear, bartender at the Blue Canoe Oyster Bar & Grill in Greenport, NY, who makes his own brown butter bourbon. He uses the same technique Faith uses. Make brown butter by letting a stick heat in a fry pan on medium heat until it smells nutty and turns light brown. Put a bottle of bourbon in a large wide-mouth jar, pour the brown butter on top, and refrigerate or freeze it for a week. The fat solidifies and will lift right off the top of the bourbon. Strain it as you return the bourbon to a bottle, all buttery good. (Faith says try this bourbon with a squeeze of lime on the rocks.)
