Inspired by the classic Christmas cocktail, Hot Buttered Rum, we made it Wildwood style by substituting Bourbon and smoking the butter. We also took it a step further by adding some smoke for an impressive visual presentation.

Total Time: 5 minutes
Servings: 10


  • 2 oz Maple Smoked Butter (see previous recipe)
  • 10 tsp. Brown Sugar
  • 1 dash Cinnamon, ground
  • 1 dash Nutmeg, ground
  • 1 dash, All Spice, grnd
  • 1 dash Vanilla Extract
  • 20 fl. oz. Bourbon
  • 2 cups Hot Water

Chef's Tip

If you don’t have a smoking gun, you can smoke the empty glasses by setting them upside down over some smoldering chips for a couple of minutes before filling with the cocktail ingredients. The same effect can be achieved by scorching a wood plank with a blow torch and setting the glasses upside down over the scorched area. For technique check out our plank smoked Mojito.


  1. If available, load a smoking gun with cherry smoking chips. Bring 2 cups of water to a boil.
  2.  Place sugar, ground spices and vanilla in the glasses and muddle.
  3.  Add the hot water and stir to dissolve.
  4. Evenly distribute the bourbon.
  5. Add the smoked butter and stir to melt. If using a smoking gun, blow smoke into each glass and top with a coaster or small grilling plank to seal. Remove the top and add a slice of the smoked butter to serve.

*Keep a spray bottle of water handy in case of flare-ups.

Used in this recipe:

Cherry Smoking Chips