Brandy butter old fashioned

Melt the butter in a small pan on a medium heat. Watch carefully, without stirring, as it begins to melt and bubble. It will begin to smell nutty and small caramelised flecks will appear throughout. Take off the heat at this point, pour into a large, heatproof jam jar and add the brandy. Put the lid on, give it a good shake, then leave somewhere cool overnight.

The next day, a layer of fat should have formed on top of the liquid. Poke a hole in it with a skewer or small knife and slowly pour the brandy out (leaving the fat behind) through a sieve lined with muslin, into a clean jar or jug. You should end up with about 100-120ml.

For the cocktail, divide the sugar syrup between 2 tumblers and add the Angostura. Add a few ice cubes, then the brown butter brandy. Stir for about 30 seconds. Serve with a few more ice cubes and a slice of orange.