Butterscotch

This fatwashed whisky cocktail by Joe Schofield is inspired by the kitchen, and digs into the buttery, golden vanilla and caramel notes of Johnnie Walker Gold Label. 

Butterscotch

Ingredients

  • 50ml

    Buttered Scotch (Johnnie Walker Gold Label)

  • 10ml

    Butterscotch

  • 3dashes

    Chocolate bitters

0 units of alcohol per serve

Equipment

  • 1

    Rocks glass

  • 1

    Ice scoop

  • 1

    Stirrer

  • 1

    Strainer

  • 1

    Mixing glass

Serves:
1

Method

  • Method

    Butterscotch Cocktail

    1. Add all ingredients to a mixing glass with ice.
    2. Stir to dilute.
    3. Strain into a rocks glass over ice.
    4. No garnish needed.

     

    Buttered Scotch

    1. Combine 700ml Johnnie Walker Gold and 100g unsalted butter.
    2. Cook ingredients sous vide for 90 minutes at 56°C.
    3. Add ingredients into a container and freeze until butter has solidified (fatwash).
    4. Remove butter with a superbag and store buttered scotch.

     

    Butterscotch

    Be very careful preparing this recipe.

    1. Heat 1kg brown sugar, 2g salt, 100g water to 170C in a large saucepan with high sides.
    2. Keep brushing the sides of the saucepan with a wet pastry brush and try not to move or stir the main part of the liquid.
    3. Once ready, let cool to 90°C then add 600g of hot water.
    4. Stir to dissolve any residual sugar.
  • Alcohol content

    Alcohol content 15.80g per serve.