Scaling Mount Hillaby | Wine Enthusiast
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Scaling Mount Hillaby

Recipe courtesy Sidedoor, Chicago

Featuring a Chicago-made whiskey, this spice-forward libation is dosed with a citrus-spiked compound butter, also divine slathered on warm slices of cornbread.


2 ounces FEW Rye Whiskey
1½ ounces Sorel Liqueur
1 ounce Génépi Alpine Liqueur
4–5 ounces hot water
1 medallion (about 1 tablespoon) grapefruit bitters compound butter (recipe belowl, unflavored butter may be substituted)


In a tempered glass, stir together rye whiskey and liqueurs. Top with the hot water. Add compound (or unflavored) butter, akin to the style of hot buttered rum.

Grapefruit Bitters Compound Butter:

Mix together softened butter with grapefruit zest and Fee Brothers Grapefruit Bitters, to taste. Allow butter to harden in the refrigerator before using.

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