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Piedmont Driving Club Buttered Crackers These delectable cocktail accompaniments have a fascinating origin story. As the tale goes, one day at the Capital City Club, the chef found himself without oyster crackers to serve with soup. In a moment of culinary inspiration, the chef took some saltine crackers and tossed them with butter, and the result was an instant hit. Since then, these buttered saltines have become a beloved staple at the club, and for good reason. They're the perfect complement to almost any cocktail and can also add a rustic crunch to salads as a crouton substitute. Makes 48 2 Sticks of butter 48 saltine crackers Kosher salt Preheat oven to 400F In a pan over medium fire, melt the 2 sticks of butter. To clarify the butter, wait until foam begins to form and then gently remove the foam with a spoon and discard. This will leave you with clarified butter. Put the saltines in a large bowl and pour the clarified butter over them. Gently toss the saltines until they are coated in the butter. Line a sheet pan with parchment paper and place the saltines in a single layer on the sheet pan. Sprinkle kosher salt over the saltines. These make for an excellent cocktail snack. They pair well with a variety of drinks, from classic martinis to more complex cocktails like a spicy margarita or a gin and tonic. Note: For a spicy twist, you can add a pinch of red pepper flakes or cayenne pepper to the buttered saltines before baking. This adds a subtle heat that pairs well with cocktails. Store in an airtight container: After the saltines have cooled down, store them in an airtight container to maintain their crispiness.