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.

Cheers!

Print

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.

Ingredients:

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

Directions:

- 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

  Pin It

Leave a Comment