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Have you ever considered fat washing water instead of booze? While water isn’t as powerful as alcohol for extracting flavors, it can still act as a solvent. Think about your last cup of tea, for example. By fat washing water with browned butter, I was able to infuse a rich butterscotch flavor into my syrup without the greasy mouthfeel and without any alcohol. This syrup is perfect for a Dry January zero-proof fizz with pure pressed apple juice, black tea, chili concentrate, and sparkling water. It also works wonderfully in an Old Fashioned or a Calvados Sour.

Browned Butter Syrup

Turn 90g of unsalted butter into browned butter.
Fine strain the browned butter into 200 ml of hot water.
Give it a gentle shake, or place it in a water bath for one hour to boost flavor extraction.
Be careful not to shake too hard, as some of the butter might emulsify, making it difficult to achieve a clear syrup.
Let the mixture rest at room temperature until the butter separates from the water. Then, place it in the freezer until the butter solidifies.
Ensure you remove it before the water freezes.
Filter out the butter using a coffee filter.
Weigh your yield and add an equal amount of sugar. Use brown sugar for a richer taste.
Since the water will be ice-cold, you may want to warm it up slightly before adding the sugar to help with dissolution.
Finally, add a pinch of salt and bottle it up.