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!



  • 50ml

    Buttered Scotch (Johnnie Walker Gold Label)

  • 10ml


  • 3dashes

    Chocolate bitters

0 units of alcohol per serve


  • 1

    Rocks glass



  • Method
    • Add all ingredients to a mixing glass with ice
    • Stir to dilute
    • Strain into a rocks glass over ice

    No garnish.


    Buttered Scotch


    • 700ml Johnnie Walker Gold + 100g Unsalted Butter
    • Cook ingredients Sous Vide for 90 min at 56 C
    • Add ingredients into a container and freeze until butter has solidified (fatwash)
    • Remove butter with a superbag and store Buttered Scotch.



    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 90C then add 600g of hot water.
    • Stir to dissolve any residual sugar.