Boozy Butterbeer Recipe

This rum infused take on Harry Potter's favorite drink is all grown up.
Course Cocktail
Cuisine English
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 1
Calories 261kcal
Author Vintage Kitty


  • 1-1/2 oz butterscotch syrup (recipe follows)
  • 1-1/2 oz dark aged rum
  • 1/2 oz butterscotch liqueur
  • 1 cup non alcoholic sparkling apple cider, cold
  • Whipped cream (optional)


  • In the bottom of a small mug, mix together the butterscotch syrup, rum and liqueur
  • Add one cup of sparkling non alcoholic cider
  • The butterbeer will foam up naturally, but if desired, you can top it with whipped cream.
  • Serve immediately.


Butterscotch Sauce Recipe
  • 2 cups sugar
  • 1 cup water
  • 4 TB salted butter
  • 1/2 tsp baking soda
  • 1 cup hot water
  • In a tall sauce pot, combine sugar, the first cup of water and butter.
  • Turn on heat to medium low and stir until sugar melts.
  • Once the sugar has melted, stop stirring and turn up the heat to medium high.
  • Bring to a boil, swirling the pan to keep the mixture moving.
  • If needed, use a wet pastry brush to wash down crystals that form on the side of the pan.
  • Cook until the mixture is golden brown and caramelized, making sure to pull it off the heat before it burns.
  • Add the baking soda and stir it in (the mixture will bubble up).
  • Slowly pour in remaining hot water and stir until smooth.
  • If the mixture separates when the water is added, reheat it over low heat and stir until any sugar clumps melt.
  • This syrup can be made ahead of time and refrigerated, but it is likely to crystalize. Store it in a glass bowl or jar and gently warm it up in the microwave until the crystals melt. I'd highly recommend using the defrost setting.
  • The sauce will make enough for about 8 butterbeer servings.


Calories: 261kcal | Carbohydrates: 41g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Sodium: 23mg | Potassium: 238mg | Fiber: 1g | Sugar: 37g | Vitamin C: 2.1mg | Calcium: 19mg | Iron: 0.3mg