My husband is an aficionado of the Manhattan, a drink that dates back to the late 1800s. He insists on the classic ingredients: bourbon, vermouth, and orange bitters. Stirred at least 30 seconds. And on the rocks (as opposed to the stemmed glass I prefer). His son Tony saw a bartender make a Manhattan with bourbon he’d infused with butter and, knowing his dad’s fondness for this tasty refreshment, brought us the idea. We found the butter smoothed out the bourbon in the most delightful manner. It was akin to discovering an enchanting new facet to an old friend. Suddenly we wanted to spend more time together. Though preparation takes a little longer, you keep the butter-infused bourbon in the freezer, and since the alcohol doesn’t freeze, you also end up with marvelous bourbon-infused butter that tastes as if it’s also been aged in Kentucky barrels. Use it to sauté corn or potatoes or other vegetables. Just don’t sauté yourself in the butter-infused bourbon.