The Orb of Prosperity was not the only thing that Oleg, King of the Ogres, stole from his happy hamlet. The town loves to celebrate the wintery season with something cheerful and warming, a most delicious potion of bourbon, butter and spice. The Hot Toddy is a classic cocktail traced back to the 1600’s in India, when it was a British colony. Hot water was added to alcoholic spirits with local spices for a warm drink on a cold day. Butter found its way into these drinks, whether made with whiskey or rum, later on, but cocktail historian David Wondrich points out that butter had been added to hot drinks since the time of King Henry VIII of England. Hot Buttered Rum was likely invented in colonial New England, when “batter” was added, and saw a revival here in the 1940s during the original tiki craze.

I’m keeping warm with a decadent version of the classic cold weather drink that features a very special bourbon. My friends at Cali Distillery, a small batch producer of fine handcrafted spirits in California started by a school teacher and software developer, recently shared a bottle of their new whiskey with me. They make delicious liqueurs and a few highly creative whiskeys, including their phenomenal Three Rivers Rye. They have a new project aligned with their love of music, and have teamed up with a few country music recording stars to produce a line of special bourbons, including “Thunder”, a spicy bourbon with smoked mesquite and partnership featuring Nashville singer KC John’s newest album title. The mesquite compliments the whiskey perfectly and works well in classic cocktails when a subtle smokiness is desired.

Hot Buttered drinks can be prepared with a simple pat of butter in the bottom of a glass, but are more commonly made with a “batter” of butter and brown sugar, mixed with seasonal spices. I made a browned butter batter, which is completely unnecessary, but oh so over the top, and why not rock out while using some thunder bourbon. The batter will keep for a few weeks in the fridge for some impromptu late afternoon inspiration when contemplating any magical adventure the season might provide. Cheers!  

Hot Buttered Bourbon

2 oz bourbon

1 oz brown butter batter

2 oz apple cider

2 oz hot water

Prepare the batter: if making browned butter (highly recommended), add 1 stick unsalted butter (8 tbs / 4 oz / ½ cup) to a sauce pan and heat on medium. Watch closely and whisk frequently. Butter will melt, then foam, then settle and start to form brown flecks at the bottom of the pan. The butter will burn if cooked too long at this point so once the browning starts to increase remove from heat and pour into a cool bowl. If skipping the browning step, which is ok, just place the soft butter in the bowl to begin with. Add 1 cup brown sugar (can reduce to ¾ cup and add ¼ agave syrup as well), ¼ tsp cinnamon, 1/8 tsp allspice, 1/8 tsp ground cloves, 1/8 tsp nutmeg and a pinch of salt, beat well to incorporate. Roll butter batter in plastic wrap and chill in the fridge.

To make the drink: Place a generous dollop (about 2 tbs / 1 oz) of batter in the bottom of a mug or glass. Top with 4 oz of hot water (I like to split mine with cider as well, true decadence) and stir. Add the whiskey and enjoy. Cinnamon stick ogre’s club, optional.

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