Butterscotch

There’s always been a synergy between the kitchen and the bar, but these days, I find that’s accelerating at a serious pace. Bartenders aligning themselves to how chefs work can take many forms, but it usually involves ingredients and chef-inspired techniques, like the fatwashing process I used in this cocktail.

There’s a lot to be learnt from the kitchen. Culinary practices are generally more developed than those in cocktail cultures, and it’s particularly useful to adopt certain philosophies and practices from the kitchen if you’re trying to make your bar more sustainable.

We fatwash the butter into the whisky, really digging into the buttery, golden vanilla and caramel notes of Johnnie Walker Gold Label. The chocolate bitters add depth and complexity, adding a layer of sharper decadence to counterpoint the heavy butterscotch. Think of it as a Butterscotch Old Fashioned, with the play on words an added bonus!