Bar Meets Bakery ~ Butter & Scotch

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When you put together equal parts pie dicer and cupcake enthusiast and double up on a love for all things boozy, you wind up with something along the lines of Butter & Scotch, a bar-meets-bakery in Brooklyn’s Crown Heights neighborhood. The hybrid came about in 2013, when friends Allison Kave (owner of First Prize Pies) and Keavy Landreth (then owner of Kumquat Cupcakery) congregated over a pitcher of sangria to sort out a vision they shared for a brick and mortar. “We both knew we didn't want to open a simple bakery, and we didn't want to focus exclusively on pies or cupcakes,” says Kave. “As prolific imbibers, we realized there really wasn't anywhere in town where you could get a delicious, well-made dessert alongside a great cocktail, in a relaxed environment.” As such, the venue focuses on inventive takes on American classics, be them drinks or desserts — an “adult soda fountain,” as the team so aptly dubs it. And before you start worrying about the sugar in your spirits or the booze in your baked goods, hear this from Kave: “Neither is true— our offerings run the gamut.” Case in point here, as evidenced by the recipes of two of their most seasonal sippers: The Hot Buttered Scotch and the Mr. Peanuts Old-Fashioned Whistle Wetter. Cheers!

HOT BUTTERED SCOTCH
Makes 2 cocktails
2 tablespoons dark brown sugar
2 tablespoons unsalted cultured butter
1/4 teaspoon kosher salt
2.75 oz Monkey Shoulder Scotch Whisky
.5 oz Drambuie
.5 oz Triple Sec
.25 oz St. Elizabeth's Allspice Dram
1/4 cup heavy cream
1 teaspoon sugar
1/4 teaspoon triple sec
Pinch of fresh orange zest
In a mixing bowl, cream together the sugar, butter, and salt until light and fluffy. Measure in the whisky and liqueurs. In a separate bowl, whisk the heavy cream with the sugar, triple sec, and orange zest, until soft peaks form. Measure 1 cup of boiling water into the bowl with the butter, sugar, and booze, and whisk until fully blended. Divide the hot cocktail evenly between two warm mugs, and top with dollops of whipped cream.

MR. PEANUT'S OLD-FASHIONED WHISTLE WETTER
2 oz Peanut-Washed Old Overholt Rye Whiskey (recipe follows*)
1/2 oz Salted Honey Simple Syrup (recipe follows**)
2 dashes Angostura Bitters
Honey Nut Cheerios
Measure the rye, simple, and bitters into a mixing glass. Top with ice and stir until chilled. Strain over fresh ice in a rocks glass. Serve with a shot glass of Honey Nut Cheerios on the side for snacking.

*Peanut Butter Rye Whiskey
In a wide-mouthed freezer-safe container, combine one liter of Old Overholt Rye Whiskey with 2 cups of natural smooth peanut butter (we use Bazzini's). Do not stir. Cover and freeze for 24 hours, then strain through a coffee filter-lined chinois. Reserve the peanut butter for other uses (we make cookies with it!).

**Salted Honey Simple Syrup
Makes 1 Pint
Combine 1 cup of clover honey, 1/8 teaspoon of kosher salt, and 1 cup of boiling water in an airtight container. Stir until dissolved. Keep refrigerated.

*VIEW THE FULL BOOZEMENU

By Nicole Schnitzler

(Photos from left: Interior by Paul Wagtouicz; Allison Kave & Keavy Landreth by Molly Landreth; Mr. Peanut's Old-Fashioned Whistle Wetter)


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