Brown butter
- 50 ml butter washed Talisker
- 15 ml maple syrup
- Pinch of salt
- Porcini mushroom oil
Instructions:
Mix the ingredients with ice in a mixing glass. Stir for a little while and pour into a chilled dessert wine glass. Add a few drops of the oil on top for the final touch.
Butter washed Talisker
For one bottle of Talisker:
Brown 250 g of butter until it has a nice brown colour, and a nutty caramel aroma. Pour the butter into a heat-proof container. Then add a bottle of Talisker. Leave the mixture until it’s cool before you put it in the freezer for 24 h. By now the butter is on the top, almost like a lid. Remove the butter and strain the whisky through a coffee filter.
This drink was made by Emil Hed during the Scandinavian Detours and it was one of my favorite. It was very sweet and a taste of caramel to it.
