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Butter & Scotch: Recipes from Brooklyn's Favorite Bar and Bakery
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.
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.
240 pages, Kindle Edition
First published September 13, 2016
10 people are currently reading
55 people want to read
About the author
Allison Kave
2 books6 followersAllison Kave is the co-owner of Butter & Scotch, Brooklyn's only bar & bakery. She has taught pie making at the French Culinary Institute and the James Beard Foundation, and her pies have been featured in Food & Wine, Saveur, the New York Times magazine, and many other publications.
Learn more at www.butterandscotch.com.
Learn more at www.butterandscotch.com.
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Displaying 1 - 9 of 9 reviews
July 28, 2016
I received this book as an advance reader copy from NetGalley in exchange for an honest review.
When I read the publisher’s blurb for this book on NetGalley, I felt like I HAD to be approved for this book or I would just die! It proposes to bring together two things I absolutely adore: homemade desserts and creative cocktails. I was so beside myself when I found out that I was approved that I actually squealed a little. After I finished recipe testing for the evening, I immediately downloaded the file and started to read – completely disregarding the fact that I already had another book in progress.
Rather than write my usual technical review, I’ll answer the one burning question: Does this book live up to its publisher’s blurb? Absolutely. I was so enthralled by the book that I burned through reading it in one sitting. I completely lost track of time. I’ve got at least half a dozen recipes marked to test, and an upcoming occasion to test them. I’m most definitely purchasing this book for my sister once it is published – she loves Brooklyn, is an amateur baker in her off hours, and seriously appreciates a good cocktail. I know she’ll love it – and she’s not on Goodreads, so the surprise won’t be ruined.
So now that I’m done gushing, let me tell you just a little bit about the book itself. The Basics section provides the building blocks for the book: two cupcake batters, two frostings, two pie crusts, several ice cream toppings, even more cocktail syrups, two infusions, and a fat-washing recipe. The remainder of the book is divided into sections according to time of day: Brunch, Happy Hour, Night, and Late Night. Each of those sections has a variety of creative offerings, covering a range of culinary techniques from basic boozy milkshakes and gelatin shots in citrus rinds to more advanced pickling and canning. Since I recently learned water process canning, I was tickled to see recipes for Strawberry-Basil Jam and Winter Citrus Marmalade that were conducive to being canned.
The recipes themselves are easy to read. The headnotes are informative, and often humorous. The recipe steps are straightforward, with inline parenthetical commentary rather than notes at the end of the recipe. Sometimes the paragraphs for the recipe steps can seem overwhelming but that’s because of all the warnings and advice built into them. The baking recipes rely heavily on stand mixers that can swap out whisk, paddle and dough hook attachments, so those of us (myself included) with old school Sunbeam beater mixers may have to do some experimentation and adaptation to get the same results. Microwaves are also used, so if you live in the Stone Age (like me) you’ll need to develop some work arounds. The ingredients are measured in both American and metric measurements. Although this is a baking book, the only the pie crust recipe and the salted chocolate chip cookie recipe measure flour by weight in ounces rather than by volume in cups. Very few of the ingredients are odd: Brancamenta is one that I had to Google (it’s an Italian liqueur with herbs and mint essential oil). Of course, shortly after I Googled it, the introduction to another recipe explained what it was. However, that explanation called it an “amaro,” which is another ingredient that I had to Google (it’s an entire class of bitter Italian liqueurs). I appreciate that they give brand name recommendations on the liquors and beers for the cocktails, although often the names are ones I’ve never heard of.
Given my limited experience in water process canning, the canning instructions at the end of the book seem accurate and easy to follow. (My last NetGalley ARC was a canning book, so I’ve read at least 400+ pages of water process canning instructions.) I also appreciated the page of Sources at the end of the book.
The photography is fun. Most of it is gorgeous photographs of stylized finished recipes. However, there are some instructional photographs. For example, the series of photographs to accompany the instructions on rolling and shaping a pie crust were extremely helpful. There are other stunning series of helpful instructional photographs for the Magic Buns recipe and the S’mores Bars recipe.
I have yet to prepare any recipes from this book, but I will update this review when I do. I’ve got a ladies’ brunch planned for a few days from now, and I may need to rework the menu to create opportunities to test some of the recipes and ideas from this cookbook.
UPDATE #1: Between how easily the Strawberry Basil jam came together and how good it tasted, I would definitely make this recipe again! Especially while strawberries are on sale at the supermarket… I served a jar of this jam with buttermilk biscuits at a summer ladies' brunch. It was very well received – so well received that the other jars of homemade jams and jellies weren’t opened! I tried it myself the next morning on a leftover buttermilk biscuit and it was awesome. There was definitely a black pepper aftertaste, but it was subtle enough to be the perfect foil for the sweetness of the jam.
UPDATE #2: The Butter & Scotch recipe for grenadine syrup is so straightforward that I had all the ingredients readily available in my house (even the pomegranate molasses) and I ran into no problems in its execution. After my homemade grenadine syrup sat in the refrigerator for a day, I mixed two tablespoons with one can of diet ginger ale and two homemade brandy cherries. It was excellent! The perfect tonic after a hot day. I also used it as a dressing for a summer brunch fruit salad, and it was perfect for that as well. The only negative thing I have to say about this recipe is that it makes a large quantity and, if you like grenadine syrup, that is hardly a negative!
UPDATE #3: I tried four cocktails from this book. I would definitely make both the If You Like Pina Coladas milkshake and the Ramos Gin Fizz milkshake again, although I’d be careful to use regular strength rum in the If You Like Pina Coladas milkshake. Not that I tasted the overproof rum in my attempt, but the drink went down smoothly enough to notice its effects. Since the Teaches of Peaches Jell-Ohh Shots were so simple, I’d try those again to see if regular rum was less obtrusive than overproof rum in the gelatin filling. Otherwise, I might just steal the method of hollowing out the peaches, using a muffin tin to keep them level, and fill them with non-alcoholic gelatin. …. The Pain Away tasted too strongly of rum for me, even though I used regular rums and scant measurements, so I won’t try that one again. The Honeychile Rider tasted overwhelmingly of hot honey syrup, even with the substitution of peach puree for passion fruit cocktail (because I couldn't find the passion fruit puree called for in the recipe). Since the taste of hot honey wasn’t unpleasant, I’d definitely try that one again too.
When I read the publisher’s blurb for this book on NetGalley, I felt like I HAD to be approved for this book or I would just die! It proposes to bring together two things I absolutely adore: homemade desserts and creative cocktails. I was so beside myself when I found out that I was approved that I actually squealed a little. After I finished recipe testing for the evening, I immediately downloaded the file and started to read – completely disregarding the fact that I already had another book in progress.
Rather than write my usual technical review, I’ll answer the one burning question: Does this book live up to its publisher’s blurb? Absolutely. I was so enthralled by the book that I burned through reading it in one sitting. I completely lost track of time. I’ve got at least half a dozen recipes marked to test, and an upcoming occasion to test them. I’m most definitely purchasing this book for my sister once it is published – she loves Brooklyn, is an amateur baker in her off hours, and seriously appreciates a good cocktail. I know she’ll love it – and she’s not on Goodreads, so the surprise won’t be ruined.
So now that I’m done gushing, let me tell you just a little bit about the book itself. The Basics section provides the building blocks for the book: two cupcake batters, two frostings, two pie crusts, several ice cream toppings, even more cocktail syrups, two infusions, and a fat-washing recipe. The remainder of the book is divided into sections according to time of day: Brunch, Happy Hour, Night, and Late Night. Each of those sections has a variety of creative offerings, covering a range of culinary techniques from basic boozy milkshakes and gelatin shots in citrus rinds to more advanced pickling and canning. Since I recently learned water process canning, I was tickled to see recipes for Strawberry-Basil Jam and Winter Citrus Marmalade that were conducive to being canned.
The recipes themselves are easy to read. The headnotes are informative, and often humorous. The recipe steps are straightforward, with inline parenthetical commentary rather than notes at the end of the recipe. Sometimes the paragraphs for the recipe steps can seem overwhelming but that’s because of all the warnings and advice built into them. The baking recipes rely heavily on stand mixers that can swap out whisk, paddle and dough hook attachments, so those of us (myself included) with old school Sunbeam beater mixers may have to do some experimentation and adaptation to get the same results. Microwaves are also used, so if you live in the Stone Age (like me) you’ll need to develop some work arounds. The ingredients are measured in both American and metric measurements. Although this is a baking book, the only the pie crust recipe and the salted chocolate chip cookie recipe measure flour by weight in ounces rather than by volume in cups. Very few of the ingredients are odd: Brancamenta is one that I had to Google (it’s an Italian liqueur with herbs and mint essential oil). Of course, shortly after I Googled it, the introduction to another recipe explained what it was. However, that explanation called it an “amaro,” which is another ingredient that I had to Google (it’s an entire class of bitter Italian liqueurs). I appreciate that they give brand name recommendations on the liquors and beers for the cocktails, although often the names are ones I’ve never heard of.
Given my limited experience in water process canning, the canning instructions at the end of the book seem accurate and easy to follow. (My last NetGalley ARC was a canning book, so I’ve read at least 400+ pages of water process canning instructions.) I also appreciated the page of Sources at the end of the book.
The photography is fun. Most of it is gorgeous photographs of stylized finished recipes. However, there are some instructional photographs. For example, the series of photographs to accompany the instructions on rolling and shaping a pie crust were extremely helpful. There are other stunning series of helpful instructional photographs for the Magic Buns recipe and the S’mores Bars recipe.
I have yet to prepare any recipes from this book, but I will update this review when I do. I’ve got a ladies’ brunch planned for a few days from now, and I may need to rework the menu to create opportunities to test some of the recipes and ideas from this cookbook.
UPDATE #1: Between how easily the Strawberry Basil jam came together and how good it tasted, I would definitely make this recipe again! Especially while strawberries are on sale at the supermarket… I served a jar of this jam with buttermilk biscuits at a summer ladies' brunch. It was very well received – so well received that the other jars of homemade jams and jellies weren’t opened! I tried it myself the next morning on a leftover buttermilk biscuit and it was awesome. There was definitely a black pepper aftertaste, but it was subtle enough to be the perfect foil for the sweetness of the jam.
UPDATE #2: The Butter & Scotch recipe for grenadine syrup is so straightforward that I had all the ingredients readily available in my house (even the pomegranate molasses) and I ran into no problems in its execution. After my homemade grenadine syrup sat in the refrigerator for a day, I mixed two tablespoons with one can of diet ginger ale and two homemade brandy cherries. It was excellent! The perfect tonic after a hot day. I also used it as a dressing for a summer brunch fruit salad, and it was perfect for that as well. The only negative thing I have to say about this recipe is that it makes a large quantity and, if you like grenadine syrup, that is hardly a negative!
UPDATE #3: I tried four cocktails from this book. I would definitely make both the If You Like Pina Coladas milkshake and the Ramos Gin Fizz milkshake again, although I’d be careful to use regular strength rum in the If You Like Pina Coladas milkshake. Not that I tasted the overproof rum in my attempt, but the drink went down smoothly enough to notice its effects. Since the Teaches of Peaches Jell-Ohh Shots were so simple, I’d try those again to see if regular rum was less obtrusive than overproof rum in the gelatin filling. Otherwise, I might just steal the method of hollowing out the peaches, using a muffin tin to keep them level, and fill them with non-alcoholic gelatin. …. The Pain Away tasted too strongly of rum for me, even though I used regular rums and scant measurements, so I won’t try that one again. The Honeychile Rider tasted overwhelmingly of hot honey syrup, even with the substitution of peach puree for passion fruit cocktail (because I couldn't find the passion fruit puree called for in the recipe). Since the taste of hot honey wasn’t unpleasant, I’d definitely try that one again too.
July 3, 2018
Butter & Scotch (Recipes from Brooklyn’s Favorite Bar and Bakery by Allison Kave and Keavy Landreth.
Recipes from breakfast to a late night snack. Salted Chocolate Caramel cupcakes, Chocolate Peanut Butter cupcakes, sauces, toppings, simple syrups, drink options, pies, and magic buns are some of the wonderful recipe choices in this collection. I also enjoyed the pie crust tips.
I voluntarily reviewed an Advance Reader Copy of this book through NetGalley.
Recipes from breakfast to a late night snack. Salted Chocolate Caramel cupcakes, Chocolate Peanut Butter cupcakes, sauces, toppings, simple syrups, drink options, pies, and magic buns are some of the wonderful recipe choices in this collection. I also enjoyed the pie crust tips.
I voluntarily reviewed an Advance Reader Copy of this book through NetGalley.
January 13, 2025
!! Perfect biscuit recipe !!
September 2, 2016
There is a special place in NYC, Brooklyn, where you can find desserts and craft cocktails and where you should stop by if you visit the city.
It's the only local in Brooklyn in fact, with this special formula.
Wanted by Allison Kave and Keavy Landreth both with the idea of create something unique and special but...Where to start with? They were in the business of food, but they was searching for a real novelty.
It appeared clear that in every corner of NYC there are cupcakes/bakery places and so what to add of special?
A place where people could find not just good and great desserts, explain the authors but also special cocktails. Located in Crown Heights, Brooklyn, New York, the reputation of the local grew up exponentially when press and TV started to become always more interested at the project of the two ladies.
This book: Butter &Scotch "Recipes from Brooklyn's favorite bar and bakery" by Allison Kave and Keavy Landreth that will be published on September by Abrams will introduce you to the special and loved recipes of their local Butter & Scotch wanted so badly by these two friends.
The two friends created this book for sharing with the readers some of their most beloved recipes.
The book will introduce you wagons of fine desserts, with also the directions for create them perfectly, plus stunning cocktails for you and your friends.
Allison explains her passion for cookery, bakery and food. It happened when she was still a kid and growing up she tried to develop this passion in a work. Kave wrote also another book: "The first prize pies."
Butter & Scotch was born with this special formula because there weren't any kind of bars like this one thought by the two friends in Brooklyn.
Enjoy this book, perfect, sophisticated gift for Christmas as well.
Superb illustrations, wonderful sections where you will find the perfect dessert or cocktail for the special event you are living, this one will be a great, wonderful and useful cookbook for you or your loved ones in every occasion.
Many thanks to Netgalley for this book! Pictures from Abrams website.
It's the only local in Brooklyn in fact, with this special formula.
Wanted by Allison Kave and Keavy Landreth both with the idea of create something unique and special but...Where to start with? They were in the business of food, but they was searching for a real novelty.
It appeared clear that in every corner of NYC there are cupcakes/bakery places and so what to add of special?
A place where people could find not just good and great desserts, explain the authors but also special cocktails. Located in Crown Heights, Brooklyn, New York, the reputation of the local grew up exponentially when press and TV started to become always more interested at the project of the two ladies.
This book: Butter &Scotch "Recipes from Brooklyn's favorite bar and bakery" by Allison Kave and Keavy Landreth that will be published on September by Abrams will introduce you to the special and loved recipes of their local Butter & Scotch wanted so badly by these two friends.
The two friends created this book for sharing with the readers some of their most beloved recipes.
The book will introduce you wagons of fine desserts, with also the directions for create them perfectly, plus stunning cocktails for you and your friends.
Allison explains her passion for cookery, bakery and food. It happened when she was still a kid and growing up she tried to develop this passion in a work. Kave wrote also another book: "The first prize pies."
Butter & Scotch was born with this special formula because there weren't any kind of bars like this one thought by the two friends in Brooklyn.
Enjoy this book, perfect, sophisticated gift for Christmas as well.
Superb illustrations, wonderful sections where you will find the perfect dessert or cocktail for the special event you are living, this one will be a great, wonderful and useful cookbook for you or your loved ones in every occasion.
Many thanks to Netgalley for this book! Pictures from Abrams website.
September 19, 2016
Kave and Landreth, owners of Butter and Scotch bar and bakery, present recipes for decadent desserts and luscious adult beverages in their new cookbook, Butter & Scotch: Recipes From Brooklyn’s Favorite Bar & Bakery. The writing style of this cookbook is casual but clear, and photographs show the more intricate instructions for those less familiar with baking.
Flipping through the book made me not only hungry, but anxious to try my hand at things like Magic Buns (a recipe that spans seven pages – five of which are photographed steps) and Cheese Puffs. The recipes themselves are well laid-out, making it easy to gather ingredients and follow the steps.
Most traditional cookbooks break down recipes by ingredient, meal, etc. Not so Butter & Scotch. This unique cookbook puts recipes into logical, if disorderly, categories such as The Basics (Cakes, Pies, Toppings & Cocktails) and nibbles occasions (Late Night, Brunch, Happy Hour, etc.). If this grates at your OCD soul (I feel ya), don’t worry – the Index of Searchable Terms makes up for any Table of Contents confusion.
Full review (including my experience with two recipes) can be found at: http://www.onwednesdays.net/butter-sc...
Flipping through the book made me not only hungry, but anxious to try my hand at things like Magic Buns (a recipe that spans seven pages – five of which are photographed steps) and Cheese Puffs. The recipes themselves are well laid-out, making it easy to gather ingredients and follow the steps.
Most traditional cookbooks break down recipes by ingredient, meal, etc. Not so Butter & Scotch. This unique cookbook puts recipes into logical, if disorderly, categories such as The Basics (Cakes, Pies, Toppings & Cocktails) and nibbles occasions (Late Night, Brunch, Happy Hour, etc.). If this grates at your OCD soul (I feel ya), don’t worry – the Index of Searchable Terms makes up for any Table of Contents confusion.
Full review (including my experience with two recipes) can be found at: http://www.onwednesdays.net/butter-sc...
Read
January 4, 2017Ah, this is just the kind of cookery book that I love. It really gets into the science behind recipes, explaining how fats and sugars combine and how mixing speeds and temperatures can effect that. For example, the tip of mixing buttercream and cream cheese frosting, so the icing isn't too overpowering in flavour nor too buttery. GENIUS.
It's also just filled with passion: you can really see the writers' love for cooking, in that guilty pleasure, no regrets way. It's pure indulgence.
I particularly loved the recipes for the pies - the whatdoyoucallit pie looks incredible! I'll be making them soon, I think - although I might avoid the Pepsi Milk....
It's also just filled with passion: you can really see the writers' love for cooking, in that guilty pleasure, no regrets way. It's pure indulgence.
I particularly loved the recipes for the pies - the whatdoyoucallit pie looks incredible! I'll be making them soon, I think - although I might avoid the Pepsi Milk....
WHY
September 20, 2016
I really liked this book, the recipes in it were great. This book was written by the owners of a dessert and drinks bar in NYC. Recipes consisted of: cupcakes, cocktails, brunch food and drinks, pies, cookies, boozy shakes, etc. I liked a lot of the recipes, I was especially intrigued by the Lemon Lavender cupcakes, which I would love to make sometime. Dessert and drinks are two of my favorite things so this one was right up my alley!
August 17, 2016
I wanted to love this one. I wanted it to be my favorite since First Prize Pies. But it wasn't quite for me. The writing is fun, the recipes are fun, and I can't wait to try the cupcakes... but I think there were only 3-4 recipes I would actually want to make. Bummer!
I received a copy of this book from NetGalley in exchange for an honest review.
I received a copy of this book from NetGalley in exchange for an honest review.
September 13, 2016
I love this simply for the fact that it gives you techniques and all the things you really need to know in order to make the recipes. I am looking forward to creating them for myself. Everything sounds so yummy and they show/tell you step-by-step.
I also like how they suggest pairings, as I am learning this really is important.
I also like how they suggest pairings, as I am learning this really is important.
Displaying 1 - 9 of 9 reviews