Recipe courtesy Sidedoor, Chicago
Featuring a Chicago-made whiskey, this spice-forward libation is dosed with a citrus-spiked compound butter, also divine slathered on warm slices of cornbread.
- 2 ounces FEW Rye Whiskey
- 1½ ounces Sorel Liqueur
- 1 ounce Génépi Alpine Liqueur
- 4–5 ounces hot water
- 1 medallion (about 1 tablespoon) grapefruit bitters compound butter (recipe belowl, unflavored butter may be substituted)
In a tempered glass, stir together rye whiskey and liqueurs. Top with the hot water. Add compound (or unflavored) butter, akin to the style of hot buttered rum.
Grapefruit Bitters Compound Butter:
Mix together softened butter with grapefruit zest and Fee Brothers Grapefruit Bitters, to taste. Allow butter to harden in the refrigerator before using.