After I first learn the phrases “vodka butter,” I used to be distraught. I couldn’t consider a single cause to mix these two issues into one factor, till I went to the supply. The creator of vodka butter is an enthralling particular person (@carolinagelen) who makes interesting wanting meals on TikTok. After watching her vodka butter video (and plenty of others), I discovered her concepts intriguing, and wished to subscribe to her publication.
Although vodka butter won’t make sense at first blush, the second I noticed her pair it with tinned fish, beets, and capers, I acquired it. I like ingesting vodka with these issues, so why not eat vodka with these issues? Salt, fats, umami, and pure, astringent vodka vapors combat for dominance on the palate, creating a fancy, however enjoyable, celebration snack.
I went to make vodka butter, solely to find I used to be out of vodka. I used to be additionally out of gin (juniper-flavored vodka), and didn’t really feel like operating to the liquor retailer to make a compound butter (a compound butter that had already been finished and reported on at size, at that). I surveyed my bar cart: Campari butter? No. Overproof rum butter? Nearer. Applejack butter? There it was, and there it’s.
I attempted the prescribed ratio of 1 stick of butter and 1 1/2 ounces of booze, however discovered it to be somewhat bit too moist. I adjusted my measurements and tried once more, selecting a ratio of 1 ounce of Applejack and one stick of butter. I blended the 2 components collectively in my meals processor. It was attractive, clean and plush, simply as promise.
I gave it a lick. It tasted like Applejack—sweet and fruity, with subtle hints of vanilla and baking spices. All that gave way to the burn, which made an acute impact before being quelled by the fat from the butter. I decided to make cinnamon toast with it. That was a good decision.
I toasted a thick piece of white bread, let it cool slightly, then spread on a thick layer of Applejack butter, followed by a generous dusting of cinnamon-sugar. It tasted like boozy pie. Sugar, cinnamon, butter, and ethanol all competed for dominance on my tongue, but in the end, the winner was me (the inventor and eater of apple brandy butter).
Besides adjusting the ratios as suggested above, the only thing I want to stress is that you must make sure your butter is completely and utterly at room temperature, unless you like clumpy boozy butter. I don’t, and I doubt you do either, so let it set out on the counter until you can push your finger through with no resistance. Once you’ve made your first batch of boozy butter, I bet you’ll feel emboldened to vary the theme. (Please, someone make gin butter and eat it on bread with pickles and olives.)