I stumbled across an almost empty bottle of butterscotch schnapps way in the back of my liqueur cabinet – probably a leftover from when my mom purged hers and gave me a weird mix of liqueurs (there is a banana schnapps from that same event that’s tickling my brain for a banana split sundae sangria – so keep a lookout on future posts). Then, while in Cedarburg, WI this weekend the husband and I wandered into a moonshine store that had butterscotch moonshine on sale…. well the nerd part of my brain took over and demanded I try my hand at butterbeer inspired sangria.
I did a lot of research for this recipe; there is nothing out there like it so I looked at multiple butterbeer recipes (both alcoholic and kid-safe) as well as sugar cookie recipes. The creator of Universal’s secret official Butterbeer recipe, Steve Jayson, said “It had to taste unfamiliar, yet soothing and smooth. I thought of those soft butter cookies, or butterscotch, and that’s what the recipe is based off of.” so that’s what I too aimed for. And, since we’re talking about sangria, it needs wine and some fruit. 😉
1 bottle of Chardonnay
4 cans of Cream Soda
1/2 cup of Spiced Dark Rum (Captain Morgan)
1 1/2 cup of Butterscotch Moonshine (Ole Smoky Moonshine)
Just over 1/2 cup Butterscotch Schnapps (because that’s what was left in the bottle, lol)
1 teaspoon Vanilla Extract (Penzeys)
Homemade Simple Syrup (instructions are below):
1 cup raw cane sugar
1 cup water
2 cinnamon sticks
1 teaspoon sea salt
4 tablespoons butter
2 Pears, sliced into rings
1 Cinnamon stick
Makes about 1 gallon of sangria
Simple Syrup directions:
I had never made simple syrup before so I used guidelines from The Pioneer Woman.
Put 1 cup of sugar and 1 cup of water into a sauce pan, heat on medium until sugar is dissolved and edges start to simmer. Remove from heat, add 2 cinnamon sticks and let cool.
Once cool add salt and reheat on medium until dissolved, remove from heat and let cool a bit.
Melt butter. Take simple syrup and put back on medium heat, add butter, stir and heat until simmers at edges. Remove from heat and let cool.
Strain through a cheese cloth.
Add all the liquid ingredients. I got some foam at the top from the carbonation and butter mixing, but that added to the look, lol. Add sliced pears and cinnamon stick. Let sit for at least 4 hours, overnight if possible.
WARNING: This is a very sweet sangria!
I feel like there are still some tweaks that could be made to make this better. Maybe a different wine or a different brand of cream soda… I’ll keep you updated if/when I make a new batch. Let me know in the comments below if you’ve made your own version and how it turned out!
Serving idea: make a sangria float! Put a small scoop of vanilla ice cream in the glass with the sangria.