Method1.Pour all liquids into a mixing glass and stir for 15-20 seconds.
2. Pour into a chilled rocks glass with a block of ice.
10 ml MONIN Creme Brulee syrup
50 ml Buttered Bourbon
1 dash Cacao Bitters
1 dash Walnut Bitters
2 drops Saline solution
700 ml Bourbon
Combine both the ingredients in to a saucepan. On a slow heat gently melt the ghee. Cool in the freezer until a layer of fat forms, remove the fat and then pass the liquid through a coffee filter paper and then bottle,
Garnish: Sugar disc and discarded Orange peel
SUGAR DISC: Place some caster sugar onto a slice of orange and brulée with a blowtorch, allow to cool and remove from the orange slice.