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Posts Tagged ‘Hot Buttered Rum’

Recent ruminations from LUPEC Boston, as originally published in this week’s Dig.

by Pink Lady

This time of year occasionally makes the ladies of LUPEC a little sad as the cold winter settles in without the parties and festivities of the holiday season to look forward to. At times like these we need to refocus on the little things, like delightful hot cocktails on a snowy winter’s day. A favorite among these is Hot Buttered Rum.

Butter + hot drinks is a tradition that dates back to the days of Henry the VIII, when buttered beer or ale was recommended as a remedy for hoarseness. Where and when spirits entered the equation is unclear, and by the pre-Prohibition Golden Age of cocktails, most imbibers eschewed this delightful buttery treat for Hot Scotch. A few still swore by it as we continue to today.

Hot Buttered Rum is even celebrated with it’s own National Holiday, January 17. We’re not sure who declared it but it certainly gives us something to look forward to on such cold, dark days. This recipe is a favorite of our pal Adam Lantheaume, proprietor of The Boston Shaker in Davis Square.

HOT BUTTERED RUM

2 heaping tbsp batter (see recipe below)

1 1/2 oz. aged rum (We enjoy Appleton Estate Extra or Mount Gay Extra Old)

2-3 ounces of boiling water

In a preheated coffee mug, combine 2 heaping tablespoons of batter with 1 1/2 ounces of rum. Top with boiling water and stir well to mix. Serve with a spoon.

Hot Buttered Rum Batter:

1 lb light brown sugar

1/2 lb unsalted butter (softened)

2 tsp ground cinnamon

2 tsp ground nutmeg

1/2 tsp ground allspice

2 tsp vanilla extract

In a mixing bowl, beat together softened butter, brown sugar, vanilla extract and spices until well combined. Refrigerate in an airtight reusable container for up to a month, or place in the freezer until ready to use.

If you can, make the batter in advance so the spices have an opportunity to get to know each other. Be sure to remove batter from refrigerator at least 6 hours prior to serving to allow it to soften.

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Thanks to everyone who stopped by The Boston Shaker store at GRAND yesterday to say hello and sample a little Hot Buttered Rum!

The smiling faces of our guests made us feel pretty certain the drink was a hit. If you loved it so much you’d like to recreate the experience at home, here’s the recipe, which is a favorite of mixologist Tony Abou Ganim. Hot Buttered Rum is also LUPEC’s chosen Endangered Cocktail of the Month, so check back later in the week for more discussion of rum in general, and variations on the rum-with-hot-water-and-stuff cocktail theme.

hot-buttered-rumHOT BUTTERED RUM “BATTER”

1 lb light brown sugar

1⁄2 lb unsalted butter (softened)

2 teaspoons ground cinnamon

2 teaspoons ground nutmeg

1⁄2 teaspoon ground allspice

2 teaspoons vanilla extract

In a mixing bowl beat together softened butter, brown sugar, vanilla extract and spices until well combined. Refrigerate in an airtight reusable container for up to a month, or place in your freezer until ready to use.

to make HOT BUTTERED RUM

In a pre-heated coffee mug combine 2 heaping tablespoons batter with 1 1⁄2 oz. Mount Gay Eclipse Rum. Top with boiling water and stir well to mix. Serve with a spoon.

Hint: It is best to make the batter in advance so the spices have an opportunity to mingle.

Be sure to remove batter from refrigerator at least 6 hours prior to serving to allow it to soften.

We used Mount Gay Eclipse and Mount Gay XO in alternating incarnations and found both drinks to be delicious. As you might expect, the XO version is richer, stronger and more complex. Since the bottle retails at a considerably higher price point than it’s younger sibling, you may be more apt to sip this product than water it down and butter it up. Your choice, but if you do, you can expect  little bit of winter bliss.

Why not mix one up tonight as you watch the snow fall?

Thanks again to the Boston Shaker store, GRAND, and the nice people at Mount Gay for a lovely Saturday afternoon!

Cin cin!

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