[vc_row][vc_column][vc_column_text]The chill air just leaves us shivering as the dreaded winter drag all season long. But there is a way that makes us feel warm and just hit the right spot. Hot Buttered Rum is warm, soothing when the chill in the evening. This Cocktail has always been a classic and been favorite for many of us in the cold weather. Those who are new to the cocktail and those who are thinking how butter will be with rum?
Image courtesy: VinePair
A pat of butter imparts a richness to the Hot Buttered Rum that would otherwise be missing. While many recipes call for a simple pat of butter to be added to the cocktail, this version instead calls for butter batter, which tends to make it creamier and avoids the oil slick that generally forms on top. The Hot Buttered Rum dates back to colonial times, it was Kenneth Roberts’ 1937 best-seller, “Northwest Passage,” that reignited the passion for Hot Buttered Rum. The passion warmed the hearts and hands of many a drinker on frosty nights and continues unabated to this date.
The vanilla extract in this recipe brings a delicious depth to the drink, but substituting sarsaparilla or ginger will yield a completely different (and delightful) flavor profile.
Hot buttered rum is also a great excuse to use some of the amazing liqueurs that you can immediately add to your shopping cart—A bottle of Voodoo or Dark Elvis (Rum based Liqueur) can be a perfect Indian Liqueur, that you can give a try.
This is your opportunity to throw in a splash and put them to work. Endlessly customizable, we encourage you to use this base recipe as a springboard to cocktail creativity and maybe you can impress someone with this one.
Here are the detail Ingredients and the process of making the comfy cocktail of the winter.
Ingredients:
- 1 small slice butter (soft)
- 1 teaspoon brown sugar
- 1 dash ground cinnamon
- 1 dash ground nutmeg
- 1 dash ground allspice
- 1 splash vanilla extract
- 2 ounces rum (dark)
- 5 ounces water (hot)
- Pinch of salt
Steps to make it:
- In mixing bowl, combine butter, vanilla extract, sugar, spices, and salt. Beat until well combined.
- In heat-proof glass or mug, combine aged rum with 1 ounce (2 tablespoons) spiced butter mixture. Remaining batter can be stored in airtight container in the refrigerator for future use.
- Top with hot water and stir until ingredients are well incorporated. Garnish with a cinnamon stick if preferred.
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