Tuesday, December 18, 2012

Hot Buttered Rye

A friend posted on Facebook that he’s conducting ‘research’ on hot whiskey drinks and I have one I’d really like to share… and drink. I’ve been obsessing over it lately. My mother-in-law made it from a recipe she found in Southern Living magazine last year and in addition to using my fav go-to ginger liqueur it also calls for rye whiskey and maple whipped cream. I will be concocting one soon and hope you do too.



Hot Buttered Rye

Yield: 1 serving (enough cream for 6 cocktails)

Prep Time: 5 minutes

Cook Time: 1 hour or to hell with it

Total Time: 1 hour 5 minutes

An utterly effective winter cocktail topped with maple cream.


1 cup heavy cream
2 Tbsp maple syrup
1/4 cup rye whiskey
6 Tbsp hot water
2 Tbsp ginger liqueur
nutmeg to garnish


- beat cream and maple syrup with an electric mixer at medium speed until the consistency of softened butter (or beat until stiff if you want to serve right away); cover and chill 1 to 24 hours
- pour rye whiskey, hot water, and ginger liqueur into a 6-oz. heatproof mug
- top with 1/4 cup whipped cream and freshly grated nutmeg

This recipe was printed in the December 2011 issue of Southern Living courtesy of Stacie Stewart, Bar Manager of Harvest in Louisville, Kentucky

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