This is a Scottish riff on the famous Irish whiskey with fat-washed Scotch and shortbread-infused cream. We have this on Christmas Eve – it’s a wonderful nightcap.
Buttered Scotch
– 100g/4oz salted butter
– 500ml/20oz blended Scotch whisky
– 150g/6oz caster (superfine) sugar
– Tupperware-type container or bowl, at least 1 litre/40oz
– Funnel
– Coffee filter
– Jug, at least 500ml/20oz
– Sterilised bottle, at least 500ml/20oz
Shortbread cream
– 200ml/8oz whole milk
– 150g/6oz shortbread biscuits
– 600ml/24oz double (heavy) cream
– Cheesecloth or clean tea towel (dish towel)
To serve
– 35ml/1½oz buttered Scotch per serve
– 100ml/4oz hot, freshly brewed coffee per serve (use a pour-over, French press or AeroPress etc.)
– 50ml/2oz shortbread cream per serve
TO MAKE THE BUTTERED SCOTCH 1. On a medium heat, melt the butter in a pan. 2. After 5 or so minutes, the butter will start to brown a little – watch it carefully and take it off the heat when it turns a hazelnut colour and there’s a nutty aroma. 3. Pour the whisky into the container. 4. Pour the melted butter into the whisky and stir to combine. Cover with a lid or foil, then place in the freezer overnight. 5. The next day the butter will have solidified. Strain it through a coffee filter into the jug. 6. Add the sugar and stir to dissolve. 7. Pour into the bottle and seal. It will keep in the fridge for up to 1 year.
TO MAKE THE SHORTBREAD CREAM 1. In a jug blender, blend the milk and the biscuits together, then strain through the cheesecloth into a large mixing bowl. 2. Add the double cream and whisk until it forms soft peaks, but still has a fluidity to it. It will keep, covered, in the fridge for 48 hours.
GLASS SERVE 1. Pour the buttered Scotch into a heavy-based wine glass. 2. Top with the coffee. 3. Spoon the shortbread cream onto the top of each drink.