Brown butter by Emil Hed

Brown butter

  • 50 ml butter washed Talisker
  • 15 ml maple syrup
  • Pinch of salt
  • Porcini mushroom oil



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.


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