Hot Buttered Rye

​

from the December/January 2015 issue of Eat Drink Mississippi

​

1/2 ounce rye whiskey (Knob Creek suggested) 

1 ounce ginger liquer

5 ounces hot water

​

Top with 1 cup of Heavy Cream Maple Mix. Garnish with nutmeg. 

​

Heavy Cream Maple Mix

​

Whip 2 ounces of heavy cream and 2 ounces of maple syrup until the consistency is like hot butter. Chill for 24 hours.