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Hot Buttered Whiskey Recipe

Hot Buttered Whiskey Recipe

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  • 1 stick butter
  • Star anise
  • 1 Teaspoon ground cinnamon
  • 1 cinnamon stick
  • 1/4 Teaspoon ground cloves
  • 1/4 Teaspoon ground nutmeg
  • Boiling water
  • 2 Ounces Alibi American Whiskey
  • 5 Ounces brown sugar


Mix butter, brown sugar, and ground spices in a bowl. Transfer batter into an air-tight container and refrigerate for at least 1 hour.

Combine whiskey, 2 tablespoons of the batter, hot water, and whiskey into mason jar. Stir. Garnish with cinnamon sticks and star anise.


Hot Buttered Rum

Why does a big sip of Hot Buttered Rum hit the spot in winter? The answer is in the name itself: It’s hot, it has butter and it has rum. It’s comfort food in a mug, plain and simple. Yet for some reason, this assessment isn’t universal. Dyspeptic cocktailian David Embury states in his 1948 book, “The Fine Art of Mixing Drinks,” that this classic rum drink was “the worst” hot concoction. “The lump of butter is the final insult,” he says. “It blends with the hot rum just about as satisfactorily as warm olive oil blends with champagne! I believe that the drinking of Hot Buttered Rum should be permitted only in the Northwest Passage and, even there, only by highly imaginative and overenthusiastic novelists.”

Embury was sticking a shiv in Kenneth Roberts, the author of the 1937 bestselling historical novel, “Northwest Passage.” Roberts had all but single-handedly returned to favor this obscure colonial rum drink by incorporating it into his tale. “After a man’s had two-three drinks of Hot Buttered Rum, he don’t shoot a catamount,” states Roberts. “All he’s got to do is walk up to him and kiss him just once, then put him in his bag, all limp.” Perhaps not surprisingly, a small mania was born from it. Even Tiki maven Trader Vic included the Hot Buttered Rum cocktail in his 1946 “Book of Food and Drink,” with a nod to Roberts.

To Embury’s credit, he does single out the chief flaw in lesser versions of the drink: the greasy blob of melted butter floating on the surface, as recipes often call for simply adding a dollop before serving. The best solution to this buttery problem, however, is to instead use a batter made with, oddly enough, ice cream. This can then easily be stored in the freezer all winter, ready for use whenever desired. Once that’s batched, all you need is some rum and some boiling water, leading to a smooth, creamy and perfectly incorporated Hot Buttered Rum.

Hot Ginger Cider

Any rye whisky will work in this mulled ginger cider, but Lot 40 has a nice spicy kick to help punch back the cider’s natural sweetness.

  • 2 oz farmhouse apple cider
  • 2 oz Grace ginger beer
  • 1¾ oz Lot 40 Canadian rye whisky
  • ¼ oz Aperol
  • 3 dashes orange bitters
  • 2 allspice berries
  • 1 whole star anise
  • 1 orange twist

Instructions:Gently warm the cider, ginger beer, allspice and star anise over low heat for two or three minutes. Pour whisky and Aperol into a heat-proof, clear mug. Remove ginger/cider mixture from heat and add to the mug, straining out spices. Add bitters and garnish with an orange twist.

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Tastes just like Fall. Super cozy and warm. I topped each drink with a thin apple slice sprinkled with cinnamon and nutmeg.

I've made this recipe for my holiday party for 6 years and it's always been a big hit! My guests would certainly notice it's absence. No need to use the full amount of butter, I usually quarter that piece.

This is phenomenal - even college boys think the cider is worth the wait.

Made these for a big crowd. At first they didn't seem to go over, but later I was asked several times for the recipe. They did seem like a lot of effort but for the right guests or occasion (tailgating) they are very good!

This was a good heart-warming drink. I was actually expecting it to be a bit more aromatic than what it was. But, overall, it's a definite crowd pleaser and very easy to make.

I've been making this recipe at the holidays for years, and it's always a big hit. I follow the recipe exactly, often double or quadruple it, and it turns out wonderfully. Makes the kitchen smell fantastic just as guests are arriving, too!

I have made this during the holidays for several years and it always generates a lot of compliments. It is a distinct adult beverage that really warms you up with all that bourbon in it. I also follow the recipe exactly and have quadrupled it at times.

I made this drink for Thanksgiving and followed the recipe exactly. It was delicious -- very warm and soothing. My guests loved it!

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2. Stud Your Lemon With Cloves:

I use a nice thick slice of lemon and cut it into two semi-circles. I’ve seen hot whiskeys made with tiny slivers of lemon and all I can do is shake my head. Sorry for sounding bossy, but I fancy myself as a bit of a hot whiskey expert. It’s my God given right – I’m Irish.

Before you slice the lemon, it’s best to wash it well with very hot water to remove any wax covering. Or better again, use an organic lemon that doesn’t have a wax coating.

Cut a slice of the lemon and halve it. Remove any pips from the lemon. I don’t like pips floating in my hot whiskey.

Some people like to squeeze a few drops of lemon juice into their hot whiskey. For me a few drops will pass, but if you over do the lemon juice you’re simply creating an alcoholic lemon Theraflu or Lemsip, which is the Irish or British equivalent.

Stud each piece of lemon with 3 or 4 cloves. Don’t overdo the cloves unless you love the strong flavor of these little small but strongly flavored little seeds.

Hot Buttered Blackstrap

  • 3/4 ounce Lapsang Souchong-infused Old Forester Bourbon (see Editor's Note)
  • 1/2 ounce lemon sherbet (see Editor's Note)
  • 1/4 ounce Jamaican rum, preferably Smith & Cross
  • 1/4 ounce rum, preferably Banks 7
  • 1/4 ounce blackstrap rum, preferably Cruzan
  • 1/4 ounce pimento dram
  • 2 dashes Angostura bitters or Dead Rabbit Orinoco bitters
  • 2 dashes molé bitters, preferably Bittermens
  • 2 tablespoons butter
  • 3 ounces hot water

Garnish: freshly grated nutmeg

  1. Add all the ingredients, except the hot water, to a rocks glass and stir.
  2. Add the hot water.
  3. Garnish with freshly grated nutmeg.
Editor's Note

Lapsang Souchong-infused Old Forester Bourbon:
750ml bottle Old Forester Bourbon
2 bags lapsang souchong tea

Place the tea bags in a quart canning jar. Fill the jar with bourbon and seal it shut. After 1 hour, remove the tea bags. Due to the alcohol content, this infusion should last indefinitely at room temperature.

Lemon Sherbet:
4 lemons
12 ounces fresh lemon juice
1 1/2 cups granulated sugar

In a small saucepan, combine the oleo-saccharum and lemon juice over medium heat, but do not boil. Slowly stir to dissolve the sugar. When the syrup has thickened, remove from the heat. Strain through a chinois into bottles. The sherbet, which yields about 24 ounces, will keep for 2 to 3 weeks in the refrigerator.

Spiked Peanut Butter Cider

Take classic apple cider to the next level with Skrewball. Whether your serving apple cider for your next fall bash or drinking it curled up by the fire, this cocktail will satisfy anyone’s fall cravings for peanut butter and apples, all made in a toasty adult drink.


Build all the ingredients in a heated mug and garnish with fresh apple slices and a cinnamon stick.

Is Buttered Bourbon easy to make?

Yes! So simple to make. You heat the butter up with the sugar and the spices, turn the heat off and add the bourbon (I tell myself that adding it to the pan means at least some of the alcohol burns off)*
Then add a little splash of hot water. Just enough so you aren't drinking neat butter and bourbon. which I actually would do. But apparently that is frowned upon. SO I add a little water, but not much, and not as much as some people think I should but quite frankly I am not sure if I need that negativity in my life! So if you want to drink this without the water, go for it and also, can we be BFF's?

*Disclaimer: It doesn't! So please don't drive or operate heavy machinery or have a conversation with the school principal after you have drunk these.

Special equipment

  1. Mix ingredients for the rub in advance. This yields about 2 tablespoons worth of spices, you might only use about half for this recipe, depending on how big the heart is.
  1. Wash the heart out with water and pump out any coagulated blood. Use a sharp knife to trim the valves and fat around the top. Make a slice down the main coronary artery that runs along the outside of the heart to open one side out flat. Cut this small piece off. You will be left with a cone shaped piece of muscle. Make another cut down the middle to open and lay flat. Trim any fibrous tendons on the meat. You should end up with two flat pieces that look like steaks. One will be thick, the other thin.
  2. Sprinkle both sides of the venison heart with the coffee rub. Reserve a couple of pinches for the whiskey-butter sauce.
  3. You can cook on a camp stove or build a small fire and burn the wood down to coals. Place a cast iron over the medium-high burner or on top of a grate over the fire. Once hot, add a tablespoon of oil and sear the heart on both sides until cooked through. You should treat it as you would a steak and serve with it still pink in the middle. The thin flap will only take about a minute or two per side, while the thicker steak could take up to 3-4 per side.
  4. Remove the heart to a cutting board and let it rest.
  5. Deglaze the pan with the whiskey, scraping up fond (the cracklings and brown bits) at the bottom of the pan with your tongs. Let the alcohol boil off for a few seconds, then add the butter and a couple pinches of coffee rub to season. Swirl the pan around until it melts and emulsifies. If you over-heat the butter, it will start to brown and separate remove it from heat if you see that start to happen. Pour the whiskey-butter pan sauce over the heart and serve. The ideal presentation is served around a campfire and eaten with fingers.

Bring home the entire Mega Spice Collection and change the way you cook.

"This is good for your old man, cause he'll be eating better. And it's good for you, cause you'll be eating better when you're with your old man. So it's a win-win, which is what gift giving is all about!" - Steven Rinella

Hot Buttered Rum

Hot buttered rum is a favorite winter drink, and it's irresistible. It is both sweet and warm, which is just the kind of comfort you want on the coldest days of the year. In the United States, the drink dates back to colonial times, but warming beverages, in general, have a longer and broader history. There are a number of ways to make this popular drink, and it's perfect to enjoy during the holiday season.

This hot buttered rum recipe is very simple and can be used to quickly mix up one or two drinks at a moment's notice. If you're a big fan of the cocktail or plan to serve it at a party, you can also make up a big batch that can be stored in the refrigerator so all you have to do is pour, stir, and drink.

When it's time to pour, make sure the water isn't boiling hot because that may ruin the flavors of the drink. Approach the water as though you were making a pot of Earl Grey tea. Otherwise, feel free to customize this recipe by using more or less butter if you like a tablespoon is common, and it's in the recipe here, but it's a little richer with 1 1/2 tablespoons of butter. Adjust the spices to taste.

Just one note: If you prefer whiskey, make the switch and mix up a hot buttered whiskey.

Watch the video: Hot Buttered Rum 2 Ways AND Fat Washing! How to Drink (August 2022).