Whisky Old-Fashioned Recipe
To celebrate London Cocktail Week, our Head Bartender, Alex, shares a delicious seasonal cocktail recipe for you to try at home. Chin-chin!
1st April 2021
Now you may say we’re biased, but this recipe could be our best one yet. Our Head Chef, Ian Howard, shares his mouth-watering French Toast Hot Cross Bun recipe complete with whipped maple butter and blueberry compote. Follow the simple steps below for an unforgettable Easter treat.
Recipe serves 4
INGREDIENTS
For the Maple Butter
100g unsalted butter
Pinch of ground cinnamon
50ml maple syrup
For the Berry Compote
200g frozen berries
200g sugar
1 lemon zest or juice
For the Hot Cross Buns
4 hot cross buns, cut in half
1/2 teaspoon ground cinnamon
1 pinch of grated nutmeg
100g caster sugar
100g unsalted butter
6 eggs
80ml milk
1/2 vanilla pod, with seeds scraped out
METHOD
For the Maple Butter
For the Berry Compote
For the Hot Cross Buns
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