Hot Buttered Rye
This recipe was developed by Chad Robinson for the Edible DC spirits festival. The festival was held in late February, when the average daytime temperatures were about 19 degrees Fahrenheit, so we felt a warm cocktail was the perfect thing.
To make the cocktail best, you should batch up a large quantity of the ingredients ahead of time.
½ oz softened butter
1 oz brown sugar
ground cinnamon, nutmeg, allspice, clove, ginger
3 oz hot water
1 oz Catoctin Creek Roundstone Rye whisky
Mix soft butter, brown sugar and a dash of each of the spices together thoroughly. This is the batter.
Add 3 oz of boiling water to your batter and stir well until a frothy top forms. Stir in your rye and garnish with nutmeg or a cinnamon stick.
Photo by Sonja Bradfield, and used with permission.