I stumbled upon the Butterfinger cocktail last weekend, and I’ve been dying to share it with you all. Seriously, if you grew up loving that crispy, peanut-buttery candy bar, this drink is pure nostalgia – minus the sticky fingers. It’s become my go-to when I want something sweet but not ridiculously complicated, and it always sparks conversation.
The first time I tried it, I was at my friend Lisa’s holiday party. You know those moments when you’re kind of skeptical, but then take a sip and go, “Wait, hold on, what is THIS?” That was me with this drink. The butterscotch schnapps and Irish cream meld so perfectly, like they were made for each other, and then the coffee liqueur swoops in and gives it that subtle grown-up vibe. Lisa’s brother insisted it tasted like dessert in a glass, and I reluctantly have to agree – though I draw the line at calling it “liquid candy,” as he did.
Strength & Profile
Note: You can tap on flavors, occasions, and feels to view more similar cocktail recipes.
Admittedly, this is a richer drink, so I tend to dust off the recipe when the weather gets chilly or when I need something a little extra to cap off a dinner. That said, no judgment if you’re sipping it alfresco in mid-July. Sometimes decadence knows no season.
Here’s what you’ll need for one glass:
- 1 oz butterscotch schnapps
- 1 oz Irish cream liqueur (I’m team Bailey’s, but go with what you have)
- 1 oz coffee liqueur (Kahlúa is classic)
- Ice
- Whipped cream and chocolate shavings (totally optional, but… come on!)
How to whip one up:
- Fill your cocktail shaker halfway with ice.
- Pour in the butterscotch schnapps, Irish cream, and coffee liqueur.
- Shake for about 15 seconds until your hands get frosty.
- Strain into a rocks glass over fresh ice.
- Top with whipped cream and a sprinkle of chocolate, if you’re feeling festive. (You are.)
A little confession: I almost never leave a recipe alone. Sometimes I’ll splash in a touch of vanilla vodka if I want to bump up the boozy kick, or swirl in chocolate bitters for a more complex, less sweet flavor. My sister actually swaps the coffee liqueur for hazelnut liqueur. She claims it’s like a Nutella cocktail – and honestly, who can argue with that?
For my non-drinking family members, I’ve been making a “virgin” version: mix butterscotch syrup with chocolate milk, add a splash of cold coffee and a bit of heavy cream. Give it a shake with ice, then strain and top like the grown-up one. My nephew’s only complaint is that it doesn’t come with a side of fries.
Pairing-wise, I think it shines next to simple, not-too-sweet desserts. A square of dark chocolate or a buttery shortbread cookie does wonders. There’s something about the creamy, chilly cocktail meeting a crisp, crumbly cookie that upgrades the whole experience.
Oh, and let me save you from repeating my rookie mistake: this is not a shooter. The richness will catch up to you fast. Take your time, savor it, let the layers unfold as it sits in the glass and warms just a bit. It’s the grown-up equivalent of sneaking an extra piece of Halloween candy when no one’s watching.
If you’re in the mood for a dessert drink that doesn’t take itself too seriously, give the Butterfinger cocktail a go. It’s won over even my friends who roll their eyes at “fancy” drinks. I bet somebody will ask you for the recipe before the glasses are empty – it happens at my house every time.
