SCOTTISH COFFEE

This is a Scottish riff on the famous Irish whiskey, with

buttered Scotch and shortbread-infused cream.

It’s a wonderful nightcap. You’ll need a Tupperwaretype container or bowl (with a capacity of at least one litre), a funnel, coffee

filter, jug and a sterilised bottle that can hold at least 500ml. You’ll also need a

cheesecloth or clean tea towel to make the cream.

Makes enough for

14-16 drinks

INGREDIENTS

For the buttered Scotch

100g salted butter 500ml blended Scotch whisky

150g caster sugar

For the shortbread cream

200ml whole milk 150g shortbread biscuits

600ml double cream

To serve

100ml hot, freshly brewed

coffee per glass

METHOD

To make the buttered Scotch, melt the butter in a

pan on a medium heat. After five or so minutes, the

butter will start to brown a little – watch it carefully

and take it off the heat when it turns a hazelnut colour and there’s a

nutty aroma. Pour the whisky into the Tupperware-type container or bowl. Pour the

melted butter into the whisky and stir to combine. Cover with a lid or foil,

then place in the freezer overnight. The next day the butter will have solidified. Strain

the whisky through a coffee filter into the jug:

put the coffee filter in a funnel and run cold water

through it to remove lint. Then put the funnel over a

jug and pour through the whisky. Add the sugar and

stir to dissolve. Pour into the bottle and seal. This will keep in the fridge for up to one year.

For the shortbread cream, in a jug blender,

blend the milk and the biscuits together, then

strain through a cheesecloth into a large

mixing bowl. Add the double cream and whisk until it forms soft peaks, but still has a fluidity to it. It will keep, covered, in the fridge

for 48 hours. To serve, pour 35ml buttered Scotch into each

glass (a heavy-based wine glass is good). Top with the

coffee, and spoon 50ml of the shortbread cream onto

the top of each drink.