> Recipes > Cocktail

Hot buttered whisky

Hot buttered whisky

PT15M

PT1H

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
  • 3g 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

Ingredients

Metric

Imperial

  • For the whisky butter

  • To finish

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