Hot Buttered Bourbon
A rich hot buttered bourbon with a spiced brown sugar butter batter that melts into every sip.
Ingredients
- 50 ml bourbon
- 150 ml hot water
- 1 tbsp (14 g) softened unsalted butter
- 1 tbsp (12 g) soft brown sugar
- 0.25 tsp (0.6 g) ground cinnamon
- 1 pinch (0.2 g) freshly grated nutmeg
- 1 pinch (0.2 g) ground allspice
Method
- Mash the softened butter with the brown sugar, cinnamon, nutmeg and allspice in a small bowl until smooth.
- Spoon 1 heaped teaspoon of the spiced butter batter into a warmed heatproof mug.
- Pour 50 ml of bourbon over the butter.
- Top with 150 ml of hot water, freshly boiled and rested for 30 seconds.
- Stir gently for 10 seconds until the butter melts into the drink.
- Serve immediately while the surface is still glossy.
How to serve
- Glassware
- Heatproof mug
- Serve temperature
- Hot
- Garnish
- Light dusting of nutmeg
Hot buttered bourbon is the southern cousin of hot buttered rum, and arguably the more grown-up sibling. The bourbon brings vanilla, oak and a touch of caramel, which lines up neatly with the brown sugar and warm spices in the butter batter. As the butter slowly melts into the drink, it builds a glossy top layer that you sip through with each pass.
Getting the butter batter right
The batter is the heart of this drink. Soften the butter properly first, otherwise the sugar will sit in lumps and the spices will not distribute. You want it spreadable but not melted, somewhere between cold-from-the-fridge and oily. Mash everything together with the back of a spoon until it looks like a uniform paste, then taste it on the tip of your finger. It should read as sweet, spiced and very slightly salty if you used a pinch of salt.
If you plan to make these drinks all winter, doubling or tripling the batter is sensible. Roll it into a log, wrap it tightly and slice off portions as needed. It also works on warm scones, but that is a separate conversation.
Building the drink
The pour order is deliberate. Butter first, then bourbon, then hot water poured over the top. The bourbon coats the batter slightly and helps it emulsify when the hot water arrives. Rest the kettle for half a minute before pouring; water straight off the boil can scorch the spirit and split the butter.
If you enjoy the spiced-spirit-and-hot-liquid format, the same logic underpins a Hot Apple Gin, where warm apple juice does the work that hot water does here.
Stir gently rather than vigorously, just until the butter forms small swirls on the surface. Drink slowly, while the spices are still rising with the steam.
Frequently asked questions
Can I make the butter batter in advance?
Yes. Mix a larger batch, roll it into a log in cling film and refrigerate for up to a week. Slice off a coin when you need a drink.
Does the butter need to be unsalted?
Unsalted gives you control. If you only have salted, skip any added salt elsewhere and it will still work.
What if my drink looks oily on top?
That usually means the water was too hot or the stir too brief. A longer, gentler stir helps the butter emulsify into the bourbon.
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