After much experimentation, I have come close to replicating the deliciousness that is the Hot Buttered Rye breakfast cocktail from one of my favourite brunch joints in Brooklyn, Rye.
- 1 tbsp butter
- generous dash of ground cloves
- 1.5 tsp of molasses
- earl grey tea packet
- rye (any whiskey) to taste
Melt the butter in your mug, add in the cloves and mix em up good. Stir in the molasses. Take a big whiff–it should smell good. If it doesn’t, you screwed something up.
Make the tea in this same mug, and let it sit for a little while. There should be white foamy stuff on top. If not, you screwed something up, but it’ll probably still taste decent.
Add in an ounce or two of the whiskey.
Imbibe and rejoice.