I left butter in vodka for a month
I left butter in vodka for a month is a medium American recipe that serves 12. 74 calories per serving. Recipe by DokaRyan on YouTube.
Prep: 20 min | Cook: PT0M | Total: 30 min
Cost: $16.00 total, $1.33 per serving
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
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)
Cool Slightly
Allow the melted butter to sit for a few minutes until it is warm but not hot to the touch.
Time: PT5M
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.
Time: PT2M
Infuse for One Week
Store the sealed jar in a cool, dark place for 7 days, shaking gently once daily.
Time: PT0S
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.
Time: PT3M
Strain and Bottle
Pass the mixture through a fine mesh strainer into a clean bottle to remove any butter particles. Seal the bottle.
Time: PT5M
Chill Before Serving
Refrigerate the infused vodka for at least 2 hours (or overnight) to enhance the milky texture.
Time: PT2H
Serve
Pour 30 ml (1 oz) shots into chilled glasses and enjoy the buttery, creamy vodka.
Time: PT0M
Nutrition Facts
- Calories
- 74
- Protein
- 0 g
- Carbohydrates
- 0 g
- Fat
- 0.5 g
- Fiber
- 0 g
Dietary info: Vegetarian, Gluten‑Free
Allergens: Dairy (butter)
Ingredient Substitutions
- Instead of Unsalted Butter: Margarine (will change flavor), Ghee (adds nutty note)
- Instead of High‑Proof Vodka (90% ABV): Everclear 95% (if legal in your area), Other 90% neutral grain spirits
- Instead of Filtered Water: Distilled water
Equipment Needed
- Saucepan
- Measuring Cup
- Glass Jar with Lid (1 L capacity)
- Funnel (optional)
- Fine Mesh Strainer
- Clean Bottle for Storage (optional)
- Stirring Spoon
Critical Steps — Do Not Skip
- Melt butter without browning.
- Seal the jar tightly during the week‑long infusion.
- Accurately dilute the high‑proof vodka to ~40% ABV.
Chef Tips from the Video
- Use a high‑quality neutral spirit; any off‑flavors in the base vodka will be amplified.
- For a smoother mouthfeel, melt the butter and let it cool to room temperature before adding vodka – hot butter can cause the vodka to evaporate slightly.
- A pinch of sea salt can enhance the buttery flavor without making the shot salty.
Troubleshooting
The vodka looks cloudy after dilution.
Cloudiness is normal due to the butter emulsion; if it’s excessively gritty, strain again through a finer mesh or cheesecloth.
The flavor is weak after one week.
Extend the infusion to 10‑14 days, shaking daily, or increase butter to 150 g for a richer taste.
The mixture separates after chilling.
Give the bottle a gentle shake before serving; the butter will re‑emulsify at cold temperatures.
Storage
Refrigerator: Keep sealed bottle in the fridge for up to 1 month.
Freezer: Do not freeze; alcohol will not solidify and may affect texture.
Room temperature: Store unopened high‑proof vodka at room temperature; once diluted, keep refrigerated.
Make-Ahead Tips
- The infusion can be left for up to 14 days for a stronger buttery flavor.
- After dilution, the vodka can be stored in the freezer for short periods (it will stay liquid) to serve extra‑cold.
Frequently Asked Questions
What is the cultural significance and history of buttered vodka in American cocktail culture?
Buttered vodka is a modern twist on classic vodka infusions, popularized by experimental home bartenders seeking richer, creamier textures. While traditional Russian vodka is prized for its purity, American mixologists have embraced butter as a bold flavor enhancer in recent years.
What are the traditional regional variations of buttered vodka in the United States?
In the Midwest, some bartenders add smoked butter for a rustic note, while West Coast creators often pair the infusion with vanilla or maple syrup. The base technique—infusing butter into high‑proof spirit—remains the same across regions.
How is buttered vodka traditionally served in American bars?
It is typically served chilled as a straight shot, sometimes over a small ice cube to accentuate the milky texture. Some venues also use it as a base for creamy cocktails like a buttered White Russian.
What occasions or celebrations is buttered vodka traditionally associated with in American culture?
Buttered vodka is popular at informal gatherings, game nights, and as a novelty shot at parties. Its rich flavor also makes it a fun addition to holiday cocktail menus, especially around New Year’s Eve.
What other American cocktail recipes pair well with buttered vodka?
Buttered vodka complements creamy cocktails such as a Buttered White Russian, a Milk‑Chocolate Martini, or a coffee‑based espresso martini that benefits from the buttery mouthfeel.
What makes buttered vodka special or unique in American cocktail trends?
The infusion of dairy fat into a high‑proof spirit creates a silky, milky texture that contrasts with vodka’s typical crispness, offering a novel sensory experience that has caught the attention of adventurous drinkers.
What are the most common mistakes to avoid when making buttered vodka at home?
Common errors include overheating the butter (which creates a burnt flavor), not sealing the jar tightly during the week‑long infusion (leading to alcohol loss), and miscalculating the water amount, which can leave the final ABV too high.
Why does this buttered vodka recipe use 90% vodka instead of regular 40% vodka?
Starting with 90% vodka provides enough pure ethanol to dilute down to a stable 40% ABV after adding water and butter, ensuring the final spirit retains its strength while allowing the butter to fully emulsify.
Can I make buttered vodka ahead of time and how should I store it?
Yes, you can infuse the butter and vodka for up to two weeks before diluting. After dilution, keep the bottle sealed in the refrigerator; it will stay fresh for about a month.
What texture and appearance should I look for when the buttered vodka is ready?
The finished shot should appear milky and slightly opaque, with a smooth, velvety mouthfeel. Small butter particles may be visible, but the liquid should not be gritty.
How do I know when the buttered vodka is done cooking?
There is no cooking step; the key is the one‑week infusion period and the proper dilution. After adding water, taste a small amount – it should be creamy, buttery, and have a noticeable but not overwhelming alcohol bite.
What does the YouTube channel DokaRyan specialize in?
The YouTube channel DokaRyan focuses on creative, often unconventional home‑brew and cocktail experiments, blending humor with step‑by‑step tutorials that encourage viewers to try bold flavor combinations.
How does the YouTube channel DokaRyan's approach to cocktail creation differ from other cocktail channels?
DokaRyan emphasizes extreme ingredient ratios, high‑proof spirits, and quirky flavor twists—like butter in vodka—while many traditional cocktail channels stick to classic recipes and lower‑proof bases.
Last updated: September 1, 2026
