Please o Please o Please,
tell me you saved your
Raisin Whiskey Juice
from yesterday.

 

We’re going to make some Irish Butter to put on that soda bread you made on Day 19.

It’s also rock-steady good on pancakes or buttermilk bread or cooked carrots or fingers (do not chew fingers).

Irish butter is typically not as salty as “American” butter, so you can either use an Irish Butter (like Kerrygold) or mix 4 Tablespoons of salted butter and 4 Tablespoons of unsalted butter together.

Let your butters come to room temperature and cream them with a mixer. Start it up on high and slowly drizzle 3 Tablespoons of the Raisin Whiskey Juice until it’s incorporated.

I also advise the following new kitchen rules:

#1: If it’s in butter, it’s not considered alcohol and kids can eat it.
#2: While incorporating whiskey into butter and residual whiskey sloshes out of the mixer and sprays onto your forearms and cheek, it is perfectly acceptable to lick your wrists and bathe yourself like a cat to get the little drops off your face. (Counter licking is optional, but please, leave the spoon alone.)

 

Now, chill. The butter.

 

This is best done with silicone ice cube trays. Just spoon heaps of butter into the cavities and scrape it off the top.

Chill until the butter is set, wrap in wax paper bundles,

and label with love.

 

Bhácáil Le grá