Burnt Butter Vodka
Burnt Butter Vodka is a medium American recipe that serves 4. 135 calories per serving. Recipe by Tyler Butt on YouTube.
Prep: 15 min | Cook: 32 min | Total: 1 hr 2 min
Cost: $12.65 total, $3.16 per serving
Ingredients
- 100 g Unsalted Butter (cut into small cubes; melt gently)
- 500 ml Vodka (80 proof, neutral flavor)
- 0.5 tsp Fine Sea Salt (just a pinch to enhance buttery flavor)
- 300 ml Filtered Water (for diluting the concentrate to drinking strength (7:1 vodka to water ratio))
Instructions
Melt the Butter
Place the butter cubes in a small saucepan over low heat. Stir gently until completely liquid, avoiding browning.
Time: PT5M
Temperature: 50°C
Combine Butter and Vodka
In a heat‑resistant container, pour the melted butter and add the vodka. Sprinkle the pinch of sea salt and whisk until the mixture looks homogenous.
Time: PT5M
Set Up Vacuum Distillation
Transfer the butter‑vodka mixture into the vacuum evaporation flask. Attach the condenser, connect the vacuum pump, and place the flask in a water bath set to 50°C.
Time: PT5M
Temperature: 50°C
Evaporate Under Vacuum
Turn on the vacuum pump and maintain the bath at 50°C. Allow the mixture to evaporate; the vapor will travel through the condenser and collect as a clear liquid in the receiving flask.
Time: PT30M
Temperature: 50°C
Dilute to Drinking Strength
Measure the collected clear butter‑vodka concentrate and add filtered water at a 1:6 ratio (e.g., 100 ml concentrate + 600 ml water) to achieve a typical 40 % ABV cocktail spirit.
Time: PT2M
Bottle and Chill
Transfer the finished butter‑infused vodka into a clean bottle, seal, and refrigerate for at least 30 minutes before serving. Serve straight up or in a classic martini glass with a twist of lemon.
Time: PT5M
Nutrition Facts
- Calories
- 135
- Protein
- 0 g
- Carbohydrates
- 0 g
- Fat
- 7 g
- Fiber
- 0 g
Dietary info: Vegetarian, Gluten‑Free
Allergens: Dairy
Ingredient Substitutions
- Instead of Unsalted Butter: Clarified butter (ghee), Melted coconut oil for a dairy‑free version
- Instead of Vodka: Neutral grain spirit, Everclear (if legal in your area, dilute to 40% ABV)
- Instead of Fine Sea Salt: Kosher salt, Himalayan pink salt
- Instead of Filtered Water: Sparkling water (for a fizzy twist), Distilled water
Equipment Needed
- Vacuum Evaporation Flask
- Condenser
- Vacuum Pump
- Thermometer
- Heat Source (Hot Plate or Water Bath)
- Whisk (optional)
- Two Heat‑Resistant Containers (optional)
- Bottle for Storage (optional)
Critical Steps — Do Not Skip
- Melt butter without browning (Step 1).
- Maintain vacuum and temperature at 50 °C during evaporation (Step 4).
- Dilute to correct strength to avoid overly high alcohol content (Step 5).
Chef Tips from the Video
- Use clarified butter (ghee) to eliminate milk solids and achieve a clearer final spirit.
- Add a tiny pinch of smoked salt for an extra layer of flavor.
- Serve the martini over a large ice cube to keep it cold without diluting quickly.
Troubleshooting
The collected liquid is cloudy.
Increase vacuum slightly or extend evaporation time; ensure the condenser is adequately cooled.
Butter separates after dilution.
Whisk vigorously while adding water, or use clarified butter to reduce milk solids.
No vapor is produced.
Check that the vacuum pump is functioning and that the bath temperature has reached 50 °C.
Storage
Refrigerator: Store in a sealed bottle for up to 2 weeks.
Freezer: Not recommended; butter solids may separate.
Room temperature: Keep away from direct sunlight; quality declines after 3 days.
Make-Ahead Tips
- The butter‑infused concentrate can be made up to a week in advance and stored refrigerated.
- Dilute only the portion you plan to serve to preserve freshness.
Frequently Asked Questions
What is the cultural significance and history of butter‑infused vodka in American cocktail culture?
Butter‑infused vodka is a modern twist on classic American mixology, reflecting the recent trend of incorporating savory, buttery flavors into spirits. It gained popularity in upscale bars as a playful nod to the buttery richness of desserts while remaining a clean, high‑proof base for cocktails.
What are the traditional regional variations of butter‑infused vodka in the United States?
While there is no historic regional version, bartenders on the West Coast often add smoked salt or maple syrup, whereas Midwest mixologists may incorporate a dash of honey. These variations showcase local flavor preferences while keeping the core butter‑vodka concept.
How is butter‑infused vodka traditionally served in American cocktail bars?
It is most commonly served straight up in a chilled martini glass, sometimes with a lemon twist or a thin slice of smoked bacon as garnish. Some bars also pour it over a large ice sphere to create a slow‑melting, buttery mouthfeel.
What occasions or celebrations is butter‑infused vodka traditionally associated with in American culture?
The drink is popular at upscale cocktail parties, New Year’s Eve celebrations, and as a signature cocktail for tasting menus in contemporary restaurants. Its luxurious profile makes it a fitting choice for special events.
What other American cocktails pair well with butter‑infused vodka?
It pairs nicely with a classic Manhattan (using butter‑vodka instead of rye), a smoked Old Fashioned, or a simple vodka‑soda with a dash of bitters. The buttery note complements both sweet and smoky cocktail companions.
What are the authentic traditional ingredients for butter‑infused vodka versus acceptable substitutes?
The authentic recipe uses unsalted butter, neutral‑taste vodka (80 % ABV), and a pinch of fine sea salt. Acceptable substitutes include clarified butter or ghee for a dairy‑free version, and any high‑proof neutral spirit such as grain alcohol diluted to 40 % ABV.
What are the most common mistakes to avoid when making butter‑infused vodka?
Common errors include overheating the butter (causing a burnt flavor), using insufficient vacuum (resulting in a cloudy product), and over‑diluting the concentrate, which weakens the buttery character. Follow the temperature and vacuum guidelines closely.
Why does this butter‑infused vodka recipe use vacuum evaporation at 50 °C instead of regular boiling?
Vacuum evaporation lowers the boiling point of the mixture to 50 °C, preventing the butter from scorching and preserving delicate flavor compounds. Traditional boiling would overheat the butter, creating off‑flavors and a hazy final spirit.
Can I make butter‑infused vodka ahead of time and how should I store it?
Yes, you can prepare the butter‑vodka concentrate up to a week in advance. Store it in a sealed glass bottle in the refrigerator. Dilute to drinking strength only when you’re ready to serve to maintain optimal flavor and texture.
What texture and appearance should I look for when the butter‑infused vodka is done?
The final liquid should be completely clear, with no milky haze, and have a slightly viscous mouthfeel. When poured, it should flow like regular vodka but leave a silky coating on the palate.
How do I know when the butter‑infused vodka is done cooking?
The process is complete when the evaporated distillate collected in the receiving flask is clear and its volume matches the original vodka input (about 500 ml). A clear, non‑cloudy appearance indicates successful removal of butter solids.
What does the YouTube channel Tyler Butt specialize in?
The YouTube channel Tyler Butt focuses on experimental food science, creative cocktail techniques, and DIY kitchen engineering projects, often showcasing unconventional ingredient pairings and equipment hacks.
How does the YouTube channel Tyler Butt's approach to cocktail creation differ from other mixology channels?
Tyler Butt blends scientific principles—like vacuum distillation and precise temperature control—with a playful, hands‑on DIY ethos, whereas most cocktail channels stick to traditional bar tools and recipes. His videos often feature home‑built apparatuses and explain the chemistry behind flavor extraction.
Last updated: September 1, 2026
