Hagrid’s Big Boozy Butterbeer


Someone holds a Butterbeer cocktail aloft

Hagrid's Big Boozy Butterbeer

Virginia Barry
With Hagrid in mind, we added some real dragon fire to this butterbeer recipe. And by fire, well, we mean whiskey!
Prep Time 5 mins
Cook Time 0 mins
Passive Time 12 hrs
Total Time 12 hrs 5 mins
Course Beverages
Cuisine Butterbeer
Servings 1 drink


Coconut Whipped Cream

  • 5.5 oz. pure coconut milk unsweetened
  • 1 tsp. vanilla extract
  • sugar
  • dash nutmeg (optional)
  • dash cinnamon (optional)

Butterbeer Cocktail

  • ice
  • 1.5 oz. bourbon
  • 3/4 oz. Grand Marnier
  • 2 tsp. butterscotch liqueur vegan
  • dash orange bitters
  • 2 tsp. water chilled
  • 1 orange rind (optional)


Coconut Whipped Cream

  • Place coconut milk in refrigerator overnight.
  • Place a metal bowl in freezer for 15 minutes.
  • Scoop coconut cream* into chilled metal bowl, leaving liquid behind.
  • Add vanilla extract, sugar to taste, and nutmeg and/or cinnamon, if desired.
  • Use a hand mixer to whip coconut cream until soft peaks form. Place in refrigerator to cool.

Butterbeer Cocktail

  • Fill cocktail shaker halfway with ice. Add bourbon, Grand Marnier, butterscotch liqueur, orange bitters, and water.
  • Shake vigorously for 45 seconds and strain into chilled serving glass.
  • Top with 1 teaspoon of coconut whipped cream.
  • Garnish with orange rind, if desired.


  • Agave syrup can be substituted for the sugar if desired.
  • To enhance your orange rind garnish, strike a match above your drink and squeeze your orange rind (waxy side facing the flame) through the lit flame, casting a burnt-orange zest onto the surface of your butterbeer.
  • *coconut cream - the thick layer that rises to the top of a can of coconut milk
  • The leftover cream can be saved for other uses.
  • This is an alcoholic drink and not intended for minors.
  • This recipe was adapted from one by the Met Bar of the Metropolitan Hotel, London, UK.