I left butter in vodka for a month

Ingredients

• 100 g Unsalted Butter (melted, then cooled slightly)
• 500 ml High‑Proof Vodka (90% ABV) (neutral grain spirit, use a glass jar with a tight‑fitting lid)
• 600 ml Filtered Water (cold, used to dilute to ~40% ABV)

Instructions

1. Melt the Butter

   Place the butter in a saucepan over low heat and stir continuously until fully melted, being careful not to let it brown.

   Time: PT5M

   Temperature: low heat (≈70°C)

2. Cool Slightly

   Allow the melted butter to sit for a few minutes until it is warm but not hot to the touch.

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3. Combine Butter and Vodka

   Using a funnel, pour the warm melted butter into the glass jar, then add the 500 ml of 90% vodka. Seal the jar tightly and shake gently to emulsify.

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4. Infuse for One Week

   Store the sealed jar in a cool, dark place for 7 days, shaking gently once daily.

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5. Dilute to Drinkable Strength

   After the week, open the jar and slowly add 600 ml of cold filtered water, stirring continuously until fully incorporated. This brings the alcohol content to roughly 40% ABV.

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6. Strain and Bottle

   Pass the mixture through a fine mesh strainer into a clean bottle to remove any butter particles. Seal the bottle.

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7. Chill Before Serving

   Refrigerate the infused vodka for at least 2 hours (or overnight) to enhance the milky texture.

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8. Serve

   Pour 30 ml (1 oz) shots into chilled glasses and enjoy the buttery, creamy vodka.

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Nutrition Facts

Calories

74

Protein

0 g

Carbohydrates

0 g

Fat

0.5 g

Fiber

0 g