This holiday edition of #FinallyRyeday features our personal interpretation of a great historic cocktail, Hot Buttered Rye. Hot buttered cocktails – usually made with rum or whiskey – were popular in the 19th and 20th century, though they rarely featured anything beyond spirit, hot water, and butter. This interpretation brings the signature luxury of WhistlePig to that historic winter standby.

According to Esquire’s resident cocktail consultant David Wondrich, the purpose of the butter is mysterious: “According to Charles Browne (author of the 1939 Gun Club Drink Book), it’s there only to lubricate your mustache.”

Regardless of the reason, we feel the butter melts well with the signature spice and roundness of WhistlePig. Make this cocktail to fortify yourself against the winter cold – and make sure it’s piping hot to keep the butter liquified: the extra density helps you float a delicious layer of spice on top.

RECIPE:
1/2 oz of melted butter
1 oz fresh-squeezed orange juice
2 dashes aromatic bitters
1.5 oz WhistlePig Straight Rye Whiskey
3 oz piping-hot sparkling semi-dry cider
Ground nutmeg and cinnamon, to taste
One orange wedge

Combine the first five ingredients into a heat-safe glass. Stir well. Float nutmeg and cinnamon on surface of cocktail. Rim your glass with a fresh orange wedge, then drop into your steaming drink. Enjoy!