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.
Serves:
Ingredients
50ml Buttered Scotch (Johnnie Walker Gold Label)
10ml Butterscotch
3dashes Chocolate bitters
Equipment
1 Rocks glass
1 Ice scoop
1 Stirrer
1 Strainer
1 Mixing glass
method
Butterscotch Cocktail
Add all ingredients to a mixing glass with ice.
Stir to dilute.
Strain into a rocks glass over ice.
No garnish needed.
Buttered Scotch
Combine 700ml Johnnie Walker Gold and 100g unsalted butter.
Cook ingredients sous vide for 90 minutes at 56°C.
Add ingredients into a container and freeze until butter has solidified (fatwash).
Remove butter with a superbag and store buttered scotch.
Butterscotch
Be very careful preparing this recipe.
Heat 1kg brown sugar, 2g salt, 100g water to 170C in a large saucepan with high sides.
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.
Once ready, let cool to 90°C then add 600g of hot water.
Stir to dissolve any residual sugar.
Alcohol content 15.80g per serve.
