Garnish:
The original recipe calls for a lemon zest twist but the lemon oils overpower the butterscotch. So if you use a slither of lemon skin on which to nestle a Werther's Original, don't express the lemon's oils over the drink. WARNING: Don't be tempted to use buttercup flowers as they are poisonous. They are also poisonous when eaten by livestock but their acrid taste and the blistering of the mouth they cause mean that animals don't tend to eat them. Interestingly, the toxins degrade when dried, so hay containing dried buttercups is safe for animals to eat.
How to make:
STIR all ingredients with ice and strain into chilled glass.
| 2 fl oz | Rutte Old Simon Genever |
| 3/4 fl oz | Giffard Caramel Toffee liqueur |
| 3/4 fl oz | Martini Rosso sweet vermouth |
Read about cocktail measures and measuring.
Review:
When made to Lucas Bols original specification: 1 shot Bols Genever, 1 shot Bols Butterscotch liqueur and ¾ shot sweet vermouth, this drink has a great flavour but lacks balls (or perhaps I should say Bols). Hence, the above formula is heavy on the genever with equal parts butterscotch liqueur and sweet vermouth. It's even better with an oude genever rather than a jonge as this amplifies the butterscotch notes.
History:
My adaptation of a recipe I discovered in January 2014 at The House of Bols in Amsterdam, Netherlands.
Nutrition:
One serving of Buttercup cocktail contains 202 calories.
Alcohol content:
- 1.7 standard drinks
- 22.94% alc./vol. (45.88° proof)
- 24.1 grams of pure alcohol
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