Scaling Mount Hillaby

Photo by Gaby Dyson / Unsplash

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.

Ingredients
  • 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)
Directions

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.

Published on January 13, 2016