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.
Lee Westcott spent the formative years of his career working together with Tom Aikens at his eponymous two Michelin-starred restaurant in Chelsea. Now heading up his own venture, he creates stunning, imaginative plates with remarkable depth of flavour.
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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
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
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