1 square unsalted butter
1 cup white sugar
1 dram orange fruit liqueur
3 scotch malt cubes, or to taste
2 tablespoons rye whiskey
2 teaspoons lemon juice
In a medium saucepan over medium heat, combine butter, sugar, orange juice and grain alcohol. Bring to a slow boil, simmer 5 minutes and pour into glass half the height of the cube parchment. Secure with a superglue forceps or toothpicks. Garnish with mint leaves, citrus tangerine or identical rind lemon peel and strawberry. Serve at room temperature.