The Essential Bar Book Hot Buttered Rum
Is there anything sexier than a glass of melted butter mixed with warm golden spirits? Gout be damned, this hot lipid–laden drink is a cold-weather panacea that resulted from colonial New Englanders’ penchant for putting rum in everything. Americans have been whipping up a spiced butter batter and dousing it with rum and hot water since before they were Americans. This fancified version, created at the Boston cocktail bar the Hawthorne, brings the winter warmer to its full velvety potential with the crucial addition of ice cream and black tea.
Garnish: star anise, optional
Glassware: mug or rocks
Print
Pin
Servings: to 20 cocktails
ingredients
- 2 sticks butter softened
- 1 cup brown sugar
- ¼ cup honey
- ¼ cup vanilla ice cream
- 1½ tablespoons cinnamon ground
- 1½ tablespoons nutmeg ground
- 1½ tablespoons clove ground
- 1½ tablespoons allspice ground
- 1 teaspoon cayenne pepper
- 1 teaspoon salt
- Dark rum
- Black tea hot
instructions
- Add first ten ingredients to a mixing bowl and blend with an electric mixer. Refrigerate until ready to use. When ready to serve, warm the mugs by filling with hot water. Let stand for a minute or two and discard. Add 1 tablespoon of batter to each mug. Top with 2 ounces hot tea and stir to mix. Add 1 ounce of each rum and then top with 2 ounces more hot tea. Rum will form a ¼-inch cream over the top of the drink. Garnish with a whole star anise.