Hot Buttered Bourbon
- 1 cup apple cider
- 2 tablespoons unsalted butter, softened
- 1 tablespoon honey
- 1/4 teaspoon cloves
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/2 cup (4 ounces) bourbon
In a small sauce pan over low heat, bring cider to a gentle simmer. In a small bowl, mix together the butter, honey, cloves, cinnamon, and ginger with a spoon until combined. Add the butter mixture to the cider, whisking just until it melts. Remove pan from heat, whisk in the bourbon and add to flask.
Buttered Bourbon Manhattan
- 2 dashes angostura bitters
- 1 ounce sweet vermouth
- 2 1/2 ounces buttered bourbon, such as Buffalo Trace **
Combine with Butter-Infused Bourbon, vermouth and bitters in a cocktail shaker filled with ice. Stir for 30 seconds and strain into a flask.
- 1/2 oz bourbon
- 3/4 oz sweet vermouth
- 3/4 oz Campari
Pour into mixing glass. Fill glass 2/3 with ice and stir until chilled. Strain into flask.
Hot Buttered Amaro
- 1 1/2 oz Amaro (Averna is a fave)
- 2 oz Brown-Butter Bourbon**
- 3 oz cider
Heat cider & mix ingredients in flask
Straight F**n Whiskey
- Fill flask with your favorite whiskey and drink up
We all love a nip of whiskey from our Stanley flask on a cold hike or better yet, around a winter campfire. Why not up the ante with something a bit more special to keep you warm? We've rounded up a list of super simple winter-friendly cocktails with little-to-no prep required. *Spoiler: Butter included
Pour the bourbon into a screw-top jar. Put the butter in a heavy-bottomed pan, and set over a medium flame to caramelize the milk solids. Once the butter melts, it will start to foam and brown and give off a nutty aroma; there should be some caramelization at the bottom of the pan. The process is quick, so keep an eye on it. Remove from heat, and pour into the jar of bourbon. Screw the lid on tight, and give a good shake. Let it sit for 30 minutes to an hour, then refrigerate it for at least an hour. The butter fat will solidify and rise to the top of the jar. Scoop off the hardened fat, and strain the bourbon through a coffee filter. Store in a refrigerated airtight container
*Special thanks to the friendly folks at The Good King Tavern, Rick Powanda & Tom Trasko for their creative expertise.