Hot buttered whisky

Lee Westcott

Cocktail
easy
1
15 minutes, plus at least 1 hour setting time

PT15M

PT1H

This warm whisky cocktail from Peg + Patriot bartender Matt Whiley is sure to hit the spot on a chilly evening, its spiced, buttery finish offering a real treat for the palate. You will need some micro scales to get this buttered whisky cocktail recipe just right. Read our interview to learn more about Matt's cocktails.

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Ingredients

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Metric

Imperial

For the whisky butter

60ml of whisky
125g of butter, at room temperature
90g of brown sugar
30g of agave syrup
2.5g of cinnamon powder
1 pinch of salt
0.6g of nutmeg
0.6g of allspice powder
0.6g of ground cloves

To finish

50ml of whisky
hot water

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Micro scales
Food mixer with paddle attachment

To prepare the butter, add all of the ingredients to a food mixer with a paddle attachment and mix well for 1-2 minutes until all of the ingredients are incorporated. Alternatively, use a mixing bowl and wooden spatula

60ml of whisky
125g of butter, at room temperature
90g of brown sugar
30g of agave syrup
1 pinch of salt
1g of nutmeg
1g of allspice powder
1g of ground cloves
2.5g of cinnamon powder

Turn out onto a sheet of cling film and spread out to make a 1/2cm thick layer wrap tightly into a block of cling film. Alternatively roll tightly in cling film to form a cylindrical shape and refrigerate for at least 1 hour, or until firm

To assemble the cocktail, cut a 3cm square or small cylinder of the whisky butter and add to a mug. Pour in 50ml of whisky, then top up with hot water and stir to incorporate

50ml of whisky
hot water

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Lee Westcott

After formative years with Tom Aikens at his eponymous two Michelin-starred restaurant in Chelsea, Lee Westcott rose to fame at The Typing Room before launching Pensons – a beautiful restaurant with rooms on the Netherwood Estate in Worcestershire.