Burnt Butter Vodka

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

1. 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

2. 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

3. 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

4. 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

5. 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

6. 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