• 50 ml Kerry Gold Butter Fat Washed Jameson Caskmates Stout Edition*
  • 10 ml Burnt toast syrup**
  • 1.25 ml Ancho Reyes
  • 1 dash Boston Bitthaz


Stir in mixing glass and strain using a Hawthorn strainer, rocks glass over ice.


* 500g salted butter. Warm in a saucepan over medium heat. Let the butter start to turn slightly brown. Make sure to keep re mixing it. When consistently slightly brown turn off. Get a jar and fill with 700ml Caskmates and add the butter. Give a light shake to mix. Leave to stand for 2 hours. Put in freezer for 10 hours. Break off top of the fat and strain the whiskey through a coffee strainer 2/3 times to get it as clear and fat free as possible.


** 500g Fresh Wholemeal bread. Toasted to just burnt around the edges. Butter lightly. Blend with 300g water 10g Apple Cider Vinegar. Filter through kitchen strainer and cheese cloth. Then Mix with and 150g Brown Sugar 150g Caster Sugar.

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