This Delicious Drink Is All You Need for the Rest of Winter

We promise warmth and good vibes.

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The Hot Buttered Scotch has become a calling card for Brooklyn bar and bakery Butter & Scotch.
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If you reside in the Northern Hemisphere, chances are that, just like us, you are suffering from a serious case of SAD, giving serious side-eye to your heavy winter coat every morning, and browsing flights to warm places on a daily basis.

To help improve this state of affairs, we present a small but potent solution: Hot Buttered Scotch, an unbelievably warming drink that is part butterscotch and part whisky, served with an orange-hued cream cloud on top.

The retro-style bar at Butter & Scotch.
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A variation on the classic Hot Buttered Rum, the cocktail has been a part of Brooklyn bar and bakery Butter & Scotch's menu since they opened last year (shocking, we know).

"One of the rewards on our Kickstarter campaign was a collection of recipes for our backers," says co-founder Allison Kave. (Keavy Blueher makes the other half.) "We wanted to include a cocktail that incorporated the two elements of our [restaurant's] name, Kave continues, "so I came up with this."

Although Butter & Scotch also serves breakfast items and bar snacks, they've become known for boozy desserts like the Negroni Pie, and dessert-like cocktails such as the Hot Buttered Scotch. "It's got a great richness from the butter and whipped cream, and the smoky, peaty aroma of the Scotch," says Kave of the latter. "And with the winter citrus brightness of the orange zest, it's like snuggling up in a cozy blanket."

So today, try making this drink from Kave and Blueher's forthcoming cookbook, cozying up, and enjoying the remainder of cold days—because soon, we'll all be complaining about the heat.

Hot Buttered Scotch

Servings: 2

Ingredients

¼ cup heavy cream

1 tablespoon sugar

zest of half an orange¼ cup firmly packed dark-brown sugar

4 tablespoons (2 oz.) unsalted butter, at room temperature

¼ teaspoon sea salt

1 cup boiling water

1 teaspoon Allspice Dram (or a pinch of powdered allspice)

3 ounces smooth blended scotch whisky (such as Monkey Shoulder)

1 ounce Islay malt scotch whisky (such as Laphroaig)

How to Make It

In a small bowl, whip the cream, sugar, and orange zest until soft peaks form. Set aside.

In a mixing bowl, combine the sugar, butter, and salt. Whisk in the boiling water, Allspice Dram, and whiskies until fully blended. Pour into two warm mugs, top with dollops of whipped cream, and serve hot.

For more, see butterandscotch.com.

From: Seventeen
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