Wednesday, February 26, 2014

Hot Buttered Rum

So we're at Winflo and I saw a Hot Toddy on the cocktail list. I've never been much of a whiskey girl, so I asked for a hot "something other than whiskey" toddy. The bartender happily obliged and was excited to get to mixing. He came back with a delightful concoction of dark rum, kahlua, hot water, lemon, and a tiny cube of butter slowly melting on top.

I closed my eyes and delightfully inhaled the different aromas as the steam warmed my face. It was scrumptious before I even took my first sip. So you can imagine how much better it went from there...

The drink reminded me of the first time we were introduced to Hot Buttered Rum. It was at Henry's bar, housed in the Harbor View Hotel on Martha's Vineyard. The hotel said they do their version with spiced rum, butterscotch schnapps, and some hot water.

Everyone seems to have their own take on how to make the hot drink. Google recipes for Hot Buttered Rum and most recipes start with an infused butter. But let's be honest, who has the time and patience for that.

Yes, it's a total calorie splurge since Hot Buttered Rum is rum and butter, but once in a while it just hits the spot. Here's my simple, easy make-at-home recipe:

Cinnamon Stick
Spiced Rum
Pinch of All-spice
A dab of Brown Sugar
A sliver of Butter

1) Get yourself a cup suitable for heat - coffee mug, latte cup, etc.

2) Pop in your cinnamon stick and add the desired portion of rum - depending on how big your cup is and what kind of a day it's been.

3) Heat some water on the stove top to steaming, before it reaches a boil. Pour on top of the rum.

4) Add a pinch of all-spice, a dab of brown sugar, and stir with the cinnamon stick.

5) Top with a sliver of butter * and let the butter melt right before your eyes. Stir, sip, enjoy.

Serving Size - 1 lush

* I like to cut off a Tablespoon of butter from the stick, then divide that into half or quarters, depending on the serving size.