BUTTERSCOTCH AND BUTTERGIN, it said on the next door they passed.

Now that sounds a bit more interesting, ‘ said Mr Salt, Veruca’s father.

‘Glorious stuff!’ said Mr Wonka. ‘The Oompa-Loompas all adore it. It makes them tiddly. Listen! You can hear them in there now, whooping it up. ‘

Shrieks of laughter and snatches of singing could be heard coming through the closed door.

‘They’re drunk as lords, ‘ said Mr Wonka. ‘They’re drinking butterscotch and soda. They like that best of all. Buttergin and tonic is also very popular. Follow me, please! We really mustn’t keep stopping like this. ‘

-Charlie and the Chocolate Factory, Roald Dahl

Before we get carried away with the adult’s version, here’s a version suitable for kids.

Willy Wonka Series; Kid Friendly Butterscotch

★★★★

4 from 1 review

Author: Bryton Taylor
Total Time: 2 mins
Yield: 1 1x

Print Recipe

Description

The kid friendly version of Wonka’s Butterscotch. Sugar sweet, that’ll cause that magical trick where kids bounce of walls.

Ingredients

Scale

5 parts Club Soda
1 part butterscotch syrup
cup of ice

Cook Mode Prevent your screen from going dark

Instructions

Place ice in a cup, and pour in the club soda and butterscotch syrup.
Give it a good stir.

Prep Time: 2 mins

Butterscotch and Soda & Buttergin and Tonic {Adult version}

Now the fun really begins. This is the upside of being an adult. We get to drink alcohol. So this is where I get to talk about fatwashing alcohol.

Fatwashing is the process of infusing into spirits, flavours that have a fat base, like butter, the all popular bacon *oink*, peanut butter, almond paste… I even read somewhere in researching, that someone infused a grilled cheese sandwich. Obviously, options are endless. The only thing stopping you is what you can stomach.

There’s no specific recipe for fatwashing, but a general process.

Take your spirit, like vodka, gin, scotch and pour it into a wide mouthed jar (mason jars work wonders). It makes it easier to pull out the frozen fat in the end.

Choose your fat and, if need be, turn it to liquid. If it’s butter, you melt it in a pan, until it’s got that nice browned colour to it. If it’s meat, cook the bacon and use the drippings. Don’t stand too close when pouring it in, and pour it little by little. It splatters and bubbles when the hot oil hits the alcohol.

Pour the fat into the container, close the lid and give it a shake. Set aside for a few hours (or a day or so for a stronger infusion) before placing it into the freezer.

The fat will freeze (spirits do not), so once it has solidified, remove the solid fat (it’ll be on the top). Then pour the spirit through a coffee filter (or cheesecloth if you have it) to separate the liquid from the leftover fatty particles.

I don’t drink scotch straight to begin with, and I don’t drink it with soda either, so maybe I’m not the best judge on how it tasted. Err, yuck? But ‘butter’ scotch and coke went down pretty nicely. Just a hint of butteriness, that tasted like someone had dropped a Worthers into the glass, but with less sugariness.