Salted Butterscotch White Russian

Cocktail fans might also enjoy cranberry margaritas, elderflower rum mojitos or what about a strawberry lime daiquiri? Treat yourself!

Salted Butterscotch White Russian Ingredients

A complete list of ingredients and amounts can be found in the recipe card below.

Butterscotch sauce: This is used for both the rim and the drizzle inside the glass. I use Mrs. Richardson’s Butterscotch Dessert Sauce, but Smucker’s butterscotch topping works too. Look for it with the ice cream toppings at the grocery store.
Sea salt: Don’t skip this! The little bit of salt on the rim balances all the sweet butterscotch flavor.
Butterscotch schnapps: I use DeKuyper’s Buttershots for its sweet, buttery flavor. Other brands work too, but check the alcohol percentage because it can vary quite a bit between brands.
Coffee liqueur: Kahlúa is my usual choice, but you can use your favorite coffee liqueur. Its deep coffee flavor is especially good with the sweet butterscotch.
Vodka: There’s no need for flavored vodka unless you want to change things up. A regular vodka lets the coffee and butterscotch flavors stand out.
Heavy cream: This gives the White Russian its signature creamy finish. Pour it in last if you want that pretty layered look.
Nutmeg: Just a pinch on top adds a subtle warm spice that works surprisingly well with the coffee and butterscotch.

How to Make a Salted Butterscotch White Russian

For more detailed instructions with weights and measurements, jump to the printable recipe card.

Rim the glass: Dip the rim into butterscotch sauce, followed by sea salt.
Add the drizzle: Drizzle a little more butterscotch sauce around the inside of the glass.
Add the ice: Fill the glass with ice.
Build the cocktail: Pour in the butterscotch schnapps, coffee liqueur and vodka, then finish with the heavy cream.
Garnish and serve: Sprinkle a pinch of nutmeg over the top. Leave it layered for presentation or give it a stir before drinking.

Substitutions and Variations

Make it dairy-free: Replace the heavy cream with a rich oat or coconut cream. Keep in mind that coconut cream will add some coconut flavor.
Use caramel sauce: If you can’t find butterscotch sauce, caramel sauce works for the rim and drizzle. The flavor will be a little different, but you still get that delicious sweet-and-salty combination.
Try vanilla vodka: Swap the regular vodka for vanilla vodka for a sweeter, more dessert-like White Russian.
Add chocolate: Add a small drizzle of chocolate syrup to the glass for a butterscotch mocha twist.
Make it alcohol-free: Use coffee syrup, butterscotch syrup and cream or milk over ice for a simple mocktail inspired by the same flavors.

Serving Suggestions

With savory bites: Serve some jalapeno popper tacos, cheese puff pastry twists or million dollar deviled eggs with your white Russians.
With something sweet: Enjoy some salted caramel snickerdoodle cookies or chocolate fudge cookies.

How to Store Salted Butterscotch Cocktails

Store: This cocktail is best made fresh because the ice will dilute the drink and you lose that pretty layered look as it sits. If you want to get ahead, you can measure the vodka, coffee liqueur and butterscotch schnapps together and refrigerate the mixture until you’re ready to assemble the drink.
Freeze: I don’t recommend freezing this cocktail.