Tthis is a scottish riff of the famous irish whiskey, with buttered scotch and shortbread infused cream. It’s a wonderful nightcap. You will need a Tupperware-type container or bowl (with a capacity of at least one liter), funnel, coffee filter, carafe and sterilized bottle can hold at least 500 ml. You will also need a cheesecloth or a clean tea towel to make the cream.
Makes enough for 14-16 drinks
For the buttered Scotch
- 100g salted butter
- 500 ml scotch whiskey mixed
- 150g caster sugar
- For the shortbread cream
- 200 ml whole milk
- 150g of shortbread
- 600 ml double cream
- 100 ml of freshly ground hot coffee per glass
- To make the buttered scotch, melt the butter in a skillet over medium heat. After about five minutes the butter will start to brown a bit – watch it carefully and remove it from the heat when it turns a nutty color and gives off a nutty aroma.
- Pour the whiskey into a Tupperware-type container or bowl. Pour the melted butter into the whiskey and mix. Cover with a lid or foil, then place in the freezer overnight.
- The next day, the butter will have solidified. Filter the whiskey through a coffee filter into the jug: place the coffee filter in a funnel and run cold water through to remove lint. Then place the funnel on a jug and pour through the whiskey. Add the sugar and stir to dissolve.
- Pour into the bottle and seal. It will keep in the refrigerator for up to a year.
- For the shortbread cream, in a mixing bowl, mix the milk and the cookies together, then pass through cheesecloth into a large bowl.
- Add the double cream and whip until it forms soft peaks but remains fluid. It can be stored, covered, in the refrigerator for 48 hours.
- To serve, pour 35 ml of buttered scotch into each glass (a thick wine glass is good). Garnish with coffee and pour 50 ml of shortbread cream on top of each drink.
Max and Noel Venning’s Batched & Bottled recipe is published by Quadrille, £ 12.99. Order your copy from books.telegraph.co.uk