Hot buttered whisky
Item 1 of 1
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.
First published in 2015
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Ingredients
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
SAVE RECIPE
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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