Hot Buttered Bourbon Recipe

During my estate sale pursuits, I found the most delightful book called “Southern Cooking” from the 1940s. It was a well-loved recipe book with little recipe clippings and notes scribbled in the corners by the previous owner. I flipped through to cocktails and stumbled upon what was called a “hot buttered bourbon”. Reading the recipe from start to finish, I knew this is exactly what I may need to convert me to a bourbon believer. It worked. This hot buttered bourbon recipe is a classic southern drink for the cold days ahead. 

You may know me as the girl who doesn’t like bourbon. As explained in this post here featuring another bourbon punch recipe, it isn’t that I won’t come around to it, it’s just that I never grew up with the heritage experience, just the collegiate introduction to bourbon which is not a good one. 

If you are one of those people who love bourbon, you’re going to love this warm, creamy drink. It has all the fun of a hot toddy but with a richness that feels satiating on a cold winter’s day. 

A little note about making the batter, because it is just sugar and butter, you can keep it in the fridge and use it for weeks to come. So if it feels like a lot for one person and one moment, it is. Don’t discount saving this for a rainy day, however! 

Another note about the batter is that you’re going to need to soften the butter and beat it together with the brown sugar like you would the wet dough when making cookies. It will take on that same texture and color as when you cream the butter and sugar together. Don’t skimp on the spices. That is exactly what makes this drink so special.