Bourbon Butter

1/2 cup (1 stick) unsalted butter, room temperature
1 T bourbon
1 T pure maple syrup
1 T brown sugar
Kosher Salt

Put all the ingredients in a bowl, using a fork, vigorously whisk until well combined. Transfer butter mixture to a sheet of parchment paper, wax paper, or plastic wrap, placing on edge closest to you. Fold paper over and roll into a cylinder, twisting the ends. Wrap airtight in foil. Chill until solid. Butter will keep refrigerated for up to two weeks, or frozen for up to 3 months.

Now, pancakes and muffins to cook for the weekends to use this recipe with.