The Lowland Wassail
1 ½ oz Auchentoshen 12 yr whisky
1 oz Gaby’s Gardenia Mix (see below for recipe)
2 oz fresh pressed apple cider
1/8 oz apple cider vinegar
½ oz lemon
1 oz madera
Gaby’s Gardenia mix
1 pound unsalted butter
1 quart runny honey
1 cup Trader Vic’s Macadamia liqueur
1 oz vanilla extract
Place butter in heavy bottomed pan and set onto a medium heat , the plan is to brown the butter by removing the water and caramelizing the milk solids turning it delicious and nutty smelling /tasting .
Allow the butter to froth , once it gets past this stage the water has evaporated and the milk solids will start to brown, be patient and keep stirring, there’s a fine line between brown butter and burnt to a cinder butter .
Once the liquid butter starts to take on an amber hue and you see small flecks of brown in there its time to take off heat and allow to cool slightly , pouring hot butter into a blender will cause the air to expand in the blender and likely blow the top of your blender off .
Once cooled slightly pour into Vitaprep blender , add the runny honey, Trader Vics, salt and vanilla , you might have to stir a few times with a wooden spoon to get the honey and butter mingling . Blend on high for about 30 seconds then transfer to a lidded container until ready to use.
Add all ingredients to a pan and heat through , stirring till up to temperature, this is best made in quantities though single servings whilst not as social are still just as delicious . Transfer to a heat proof glass or mug .