I don’t really have much of a sweet tooth, but while researching local specialties in the St. Louis area, I came across mentions of the Ooey Gooey Butter Cake. This immediately grabbed my full attention.
I was planning to build a cocktail with my StilL 630 Expedition Rum from St. Louis, Missouri, so my cake discovery was definitely kismet. And as they say, “what grows together, goes together,” or in this case, what’s made with love in St. Louis, is meant to be together.
I found a purest cake recipe, and also a quick cheater version using cream cheese and cake mix. Since I am a proper nerd, I did make the 100% from scratch recipe. But I think the abbreviated recipe is probably delicious too. If I lived anywhere near St. Louis I would have been happy to just visit a local bakery and buy a slice or two. Luckily my friends were quite happy to help me consume the entire cake that I made.
The Ooey Butter Cake Syrup is thick and delicious. I added Licor 43 to enhance the vanilla notes from the cake and the StilL 630 Expedition Rum. And don’t skip out on the egg white, it develops a perfectly light texture in this well-balanced dessert cocktail.
Butter Cake Flip
Equipment
- Jigger
- Cocktail shaker
- Hawthorne Strainer
- Saucepan
- Fine Mesh Strainer
- Airtight Container
Ingredients
- 2 oz StilL 630 Expedition Rum
- 1 oz Ooey Gooey Butter Cake Syrup
- 0.5 oz Licor 43
- 1 med Egg White
- Garnish with a small mint sprig
Instructions
- Add all ingredients to an empty cocktail shaker, and shake vigorously for 15 to 20 seconds
- Add large ice cubes and shake until well chilled
- Using a Hawthorne strainer, strain cocktail into a small couple or Nick and Nora glass
- Garnish with mint
Ooey Gooey Butter Cake Syrup
Ingredients
- 4 oz Piece of Ooey Gooey Butter Cake
- 2/3 cup Granulated Sugar
- 1-1/2 cups Water
Instructions
- Bring all ingredients to a simmer over medium heat
- Remove from heat and fine mesh strain into an air tight container (syrup will be thick and opaque)
- Store in the refrigerator
