2 oz Park Banff Whisky, butter washed (optional butter washing, see method below)

0.5 oz Demerara sugar simple syrup (1:1 sugar:water)

3 Dashes Angostura Bitters

Put all ingredients into a Boston shaker with ice and stir 12-15 seconds

Strain over a king cube in a rocks glass

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Garnish: Orange rind

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Butter Washing:

WHOLE BOTTLE: One 750ml bottle of Park Banff Whisky, and 200g (14 tbsp) butter

THREE COCKTAILS: 6 oz of whisky and 3.25 tbsp butter

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Place unsalted butter in a deep pan, and heat it on high until it starts to bubble. Pour whisky into a bowl or wide container. Pour the hot butter into the whisky and let sit for 2-3 hours. Place the butter whisky mixture in the fridge overnight. In the morning, the butter will have solidified, and risen to the top. Remove it and fine strain the butter whisky to remove any solids. You can now put the butter whisky back into its original bottle. Store in the refrigerator.