Hot Buttered Bourbon is a new twist on a classic winter cocktail that will keep you warm and cozy during the cold winter months! It’s unbelievably addicting, and it also smells amazing. If you enjoy hot buttered rum, you’re going to absolutely love this hot buttered bourbon.
The first time I heard about hot buttered rum, I was intrigued but also hesitant. I love a warm cocktail in the cold winter months.
The name evokes butterbeer and spiked eggnog. However, I still wasn’t so sure. Hot butter and rum?
It turns out I love it just as much as spiked eggnog. Butter aside, it actually tastes less rich because it doesn’t have that thick custard texture.
Since I love a good twist on a classic cocktail, I decided to try making a hot buttered bourbon recently. I liked this version even better!
The sweetness cuts the burn you get from bourbon, while bourbon cuts the sweetness of the sugar. In my opinion, it’s actually a more balanced drink than when using rum, which is milder.
Hot Buttered Bourbon Recipe Notes
This hot buttered cocktail can easily be modified.
- Light brown sugar can be used in place of the dark. The end result will be ever so slightly less rich, but still wonderful. The butter is adding plenty of richness on its own.
- I found this to be a perfect level of sweetness (I’ve already reduced the amount of honey from the recipe I adapted), but you can cut it back even further. Start by only adding 1-2 tablespoons of honey, and then add the remaining honey to taste after the boiling water has been stirred in.
- I used Jim Beam, but feel free to use your favorite bourbon. A nice whiskey would work as well.
- If you prefer, you can also go for the classic and turn this into a hot buttered rum. Simply swap out the bourbon for equal parts rum!
- How about hot buttered bourbon cider? Bourbon and cider go very well together. Try swapping out 1 or both cups of the water with hot cider.
Hot Buttered Bourbon is a new twist on a classic winter cocktail that will keep you warm during the cold winter!
- 4 ounces unsalted butter, room temperature
- 2/3 cup packed dark brown sugar
- 3 tablespoons honey
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1/8 teaspoon kosher salt
- 3/4 cup bourbon (I used Jim Beam)
- 2 cups boiling water
- Optional: cinnamon sticks for garnish
- Using an electric mixer or a stand mixer fitted with the paddle attachment, beat the sugar, butter, honey, cinnamon, nutmeg, cloves, and salt in a medium bowl until creamy and smooth. Add the whiskey followed by the boiling water.
Whisk or stir until evenly combined, then divide between 4 mugs. Garnish with cinnamon sticks, if using, and serve.
Adapted from Food Network
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About the Author
Jennifer graduated from the Culinary Arts program at L’Academie de Cuisine in Maryland, and has worked professionally as a line cook, pastry chef, and cooking instructor. Her cookbook, The Gourmet Kitchen, was published in 2016 by Simon & Schuster.