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Someone holds a Butterbeer cocktail aloft

Hagrid's Big Boozy Butterbeer

Virginia Barry
With Hagrid in mind, we added some real dragon fire to this butterbeer recipe. And by fire, well, we mean whiskey!
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Prep Time 5 minutes
Cook Time 0 minutes
Passive Time 12 hours
Total Time 12 hours 5 minutes
Course Beverages
Cuisine Butterbeer
Servings 1 drink

Ingredients
  

Coconut Whipped Cream

  • 5.5 oz. pure coconut milk unsweetened
  • 1 tsp. vanilla extract
  • sugar
  • dash nutmeg (optional)
  • dash cinnamon (optional)

Butterbeer Cocktail

  • ice
  • 1.5 oz. bourbon
  • 3/4 oz. Grand Marnier
  • 2 tsp. butterscotch liqueur vegan
  • dash orange bitters
  • 2 tsp. water chilled
  • 1 orange rind (optional)

Instructions
 

Coconut Whipped Cream

  • Place coconut milk in refrigerator overnight.
  • Place a metal bowl in freezer for 15 minutes.
  • Scoop coconut cream* into chilled metal bowl, leaving liquid behind.
  • Add vanilla extract, sugar to taste, and nutmeg and/or cinnamon, if desired.
  • Use a hand mixer to whip coconut cream until soft peaks form. Place in refrigerator to cool.

Butterbeer Cocktail

  • Fill cocktail shaker halfway with ice. Add bourbon, Grand Marnier, butterscotch liqueur, orange bitters, and water.
  • Shake vigorously for 45 seconds and strain into chilled serving glass.
  • Top with 1 teaspoon of coconut whipped cream.
  • Garnish with orange rind, if desired.

Notes

  • Agave syrup can be substituted for the sugar if desired.
  • To enhance your orange rind garnish, strike a match above your drink and squeeze your orange rind (waxy side facing the flame) through the lit flame, casting a burnt-orange zest onto the surface of your butterbeer.
  • *coconut cream - the thick layer that rises to the top of a can of coconut milk
  • The leftover cream can be saved for other uses.
  • This is an alcoholic drink and not intended for minors.
  • This recipe was adapted from one by the Met Bar of the Metropolitan Hotel, London, UK.