- Imprint: Abrams Books
- Publication Date: September 13, 2016
- Price: $29.95
- Trim Size: 7 1⁄2 x 9
- ISBN: 978-1-4197-2228-8
- EAN: 9781419722288
- Page Count: 240
- Illustrations: 50 color illustrations
- Format: Hardcover
- Rights: World/All
- Additional formats:
The team behind Brooklyn’s popular dessert and cocktail bar brings you Butter & Scotch—a “Dominique Ansel meets Broad City” boozy look at dessert.
At Brooklyn’s Butter & Scotch, everything is made by hand, and seasonal, inventive flavors are created to satisfy any sweet tooth—especially those with a penchant for spirits. In their namesake cookbook, Allison Kave and Keavy Landreth dish up more than 75 recipes for incredible desserts, cocktails, and creations that shake up the traditional approach to booze and sweets. From buttery, cinnamon-y Magic Buns for breakfast to gourmet Hot Toddies at evening’s end, Butter & Scotch provides recipes for any time of day. The book is packed with popular recipes: world-renowned S’mores Bars, Dark & Stormy Cocktail Caramel Corn, Pie Milkshakes, Maple Bacon Cupcakes, and yes, even Jell-O shots.
In addition to recipes, Kave and Landreth share the basics behind their recipes—the techniques, ingredients, and essential equipment needed to make the desserts and cocktails. They also suggest pairings, offer base recipes for creative experimentation, and tell you exactly how to cook with alcohol.
This cookbook combines two things people love to indulge in—confections and cocktails. Butter & Scotch is a grown-up’s dream come true.
Also available from Allison Kave: First Prize Pies.
Butter & Scotch is my happy place. Although it’s a few thousand miles away from Paris, Allison Kave and Keavy Landreth opened their mash-up of my two favorite things—cocktails and desserts—in one swell joint, in Brooklyn. Just walking in the door for the first time made me happy. And if they opened one nearby, I’d be happy every evening for the rest of my life.— David Lebovitz, author, My Paris Kitchen
I love cocktails, and I love desserts, so it’s nice to find a great place that combines the two. The only issue for me is that it’s 3000 miles, or 4828 kilometers, away. So I have to wait until I’m in Brooklyn to get my fix. Thankfully, there’s finally this cookbook, which offers recipes for their S’mores Pie—one of the best desserts I’ve ever had—their addictive caramel corn, their Menta Make a Julep, their Rock & Rye Milkshake, their Birthday Cake (which would play a big part in my recipe for happiness) . . . if this is starting to sound loopy, you’ll have to forgive me. Buy this book.
About the authors
Keavy Landreth and Allison Kave are the founders of Butter & Scotch, Brooklyn’s first dessert and craft cocktail bar, located in Crown Heights, Brooklyn, New York. In 2014, Keavy and Allison opened their Butter & Scotch storefront, which has received wide acclaim and press coverage. The bakery has been covered by New York Magazine, Nylon, Eater, USA Today, Refinery29, the New York Times, Grub Street, the TODAY show, Food & Wine, Bon Appétit, and more.
Before teaming up for Butter & Scotch, Keavy and Allison each had their own successful dessert business. Keavy founded Kumquat Cupcakery in 2007 and was one of the first vendors at the Brooklyn Flea, New York’s preeminent market for artisan-made crafts and food. Her mini cupcakes have been featured in the New York Times, New York Magazine, Time Out New York, and on The Martha Stewart Show, among many others. Allison founded her boutique pie company First Prize Pies in 2010, after winning the Brooklyn Pie Bake-Off. Her pies have been featured in the New York Times, Food & Wine, Saveur, Eater, Design*Sponge, Serious Eats, the Cooking Channel, and in many other publications and television shows. Her cookbook, First Prize Pies, was published in 2014.