Winter is the official spokeseason of nogs and toddies, spiced ciders and buttered spirits. Whatever your poison, now is no doubt the weather for downing some hot libations. While hot buttered rum is the standard, I had some quality small-batch bourbon on hand from my local Kings County Distillery, and thought its caramelized depth would give this old cocktail an update in gusto. Traditionally, the recipe includes the obvious butter and rum, along with sugar, spices, and the final addition of a hot liquid, usually boiling water or cider. I think a citrus spritz also helps liven up the various rich flavors. If you’re planning on crafting a large round of these hot bourbons or sipping a weekly personal dose during the cold months, you can mix the butter, sugar, and spices together ahead of time and freeze the mixture for easy prep, slicing off a slab as needed. Otherwise, a mere tablespoon of the butter mixture per mug will do.
To avoid watered down butter-bourbon, simply make sure to avoid water entirely as your hot liquid. I much prefer using apple cider as that melds naturally with the warm spices and mellow bourbon. Or try a mixture of orange juice and water if you don’t have apple cider available, because after winter’s white breath slaps you silly on your walk home from work, the last thing you can endure is a weak cocktail. Cheers to a warm winter’s mugful.
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Hot Buttered Bourbon
- Total Time: 5 minutes
- Yield: 2 1x
Description
A drinkable solution to harsh winter winds that puts hair on the chest of the classic cocktail.
Ingredients
- 2 tbsp (30 g) soft unsalted butter
- 1 1/2 tbsp brown sugar
- 1/2 tsp cinnamon
- Pinch allspice
- Pinch ground cloves
- Pinch salt
- 1-2 oz (30-60 ml) bourbon
- 1-1 1/2 cups (240-360 ml) hot apple cider
- Lemon or orange slices, optional
Instructions
- Begin by mixing the butter with the brown sugar and spices and evenly dividing the mixture between two small mugs.
- To each mug, add half an oz or an oz worth of bourbon, depending on how strong you prefer your cocktail.
- Finally, fill each mug to the top with hot apple cider and stir until the butter is completely melted.
- Serve hot with a spritz of citrus juice.
- Prep Time: 5 mins
- Cook Time: 5 minutes
- Category: Cocktails
- Cuisine: American
Nutrition
- Serving Size: 1 mug
- Calories: 290
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Frequently Asked Questions
Why use apple cider instead of hot water to finish the drink?
The article specifically warns against using water, which dilutes and weakens the cocktail. Apple cider melds naturally with the warm spices and mellow bourbon, and the recipe calls for 1 to 1 1/2 cups of hot apple cider per batch as the filling liquid. Orange juice mixed with a little water is the fallback if you don’t have cider.
Can I make the butter-spice mixture ahead of time?
Yes — the article says you can mix the 2 tbsp butter with the brown sugar, cinnamon, allspice, cloves, and salt and freeze the mixture in advance. Slice off one tablespoon per mug as needed, making it easy to prep a large round of cocktails.
How much bourbon should I use?
The recipe gives a range: use 1/2 oz per mug for a lighter cocktail or 1 oz for a stronger one. Each mug gets its own portion of the butter mixture and bourbon before the cider is poured in to fill.
It’s not a weak cocktail if you use the right amount of bourbon.