Thursday, July 28, 2011

Hot Buttered Whiskey

Local and seasonal food in New England tends to be high on vegretables and fruits in the summer. Local grains are harder to find, although Sherman Market carries a nice selection of flours from Maine.  Local meats and cheeses tend to be lean and organic.  But eating local and seasonal is not a diet that aims directly for anything like wieight loss, and if you've been following our blog you've realized that Renee and I both love rich foods.  It is my strong belief that if you eat a well-balanced diet full of the fantastic local varriety of veggies, fruits, meats, grains, and dairy products that we do have, you will generally be a happy and a healthy person.  It is also my belief and practice that eating deliciously rich whole local foods in moderation and delight is integral to a healthy lifestyle.  This is a roundabout way of promoting my latest alcoholic invention: hot buttered whiskey.  One of my winter favorites is hot buttered rum: a cup of rum, warmed almost to boiling, served with a pat of butter melting on top.  The slight sweetness of the rum blends with the butter just perfectly.  This weekend I discovered that my wonderful and devotedly localovore aunt Jo loves butter as much as Renee and I, but not rum.  She suggested that if there we just hot buttered whiskey....  Well, it just so happens that Ryan & Wood, a Glaucester distillery, has just started selling its first batches of rye whiskey.  It's still a little young, most suitable to mixed drinks, cooking, and.... hot buttered whiskey.  This is really a wonderful drink.

Heat 6 oz rye whiskey almost to boiling.  Pout into a small mug.  Drop 1 pat butter on top.  Let the butter melt, then enjoy its smooth top to the wonderfully sharp and wide warm whiskey. 

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