This is a Scottish riff on the famous Irish whiskey, with buttered Scotch and shortbread-infused cream. It’s a wonderful nightcap. You’ll need a Tupperware-type container or bowl (with a capacity of at least one litre), a funnel, coffee filter, jug and a sterilised bottle that can hold at least 500ml. You’ll also need a cheesecloth or clean tea towel to make the cream.
Timings
Prep time:
Serves
Makes enough for 14-16 drinks
Ingredients
For the buttered Scotch
- 100g salted butter
- 500ml blended Scotch whisky
- 150g caster sugar
- For the shortbread cream
- 200ml whole milk
- 150g shortbread biscuits
- 600ml double cream
To serve
- 100ml hot, freshly brewed coffee per glass
Method
- To make the buttered Scotch, melt the butter in a pan on a medium heat. After five 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.
- Pour the whisky into the Tupperware-type container or bowl. Pour the melted butter into the whisky and stir to combine. Cover with a lid or foil, then place in the freezer overnight.
- The next day the butter will have solidified. Strain the whisky through a coffee filter into the jug: put the coffee filter in a funnel and run cold water through it to remove lint. Then put the funnel over a jug and pour through the whisky. Add the sugar and stir to dissolve.
- Pour into the bottle and seal. This will keep in the fridge for up to one year.
- For the shortbread cream, in a jug blender, blend the milk and the biscuits together, then strain through a cheesecloth into a large mixing bowl.
- 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.
- To serve, pour 35ml buttered Scotch into each glass (a heavy-based wine glass is good). Top with the coffee, and spoon 50ml of the shortbread cream onto the top of each drink.
Recipe from Batched & Bottled by Max and Noel Venning is published by Quadrille, £12.99. Order your copy from books.telegraph.co.uk
