Hot buttered whisky
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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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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
Equipment
- Micro scales
- Food mixer with paddle attachment
Method
1
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
2
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
3
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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Hot buttered whisky
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