When the weather turns cold, it’s natural to crave hot cocktails, like Irish Coffee, Hot Toddy, and Hot Buttered Rum. They warm the body quickly and taste far better than a sweater.
Hot Buttered Rum has a long history dating back to colonial America when it was a popular drink during the cold winter months. The drink was made by mixing rum, sugar, spices, and a pat of butter into hot water or cider. It was often served to keep people warm during the harsh winter weather, and it was also believed to have medicinal properties. Today, the drink remains a popular winter cocktail, and various versions of the classic recipe have been created like Kevin Beary’s Beverage Director at Three Dots and a Dash and The Bamboo Room. While Beary follows the general template, he mix things up by adding a full bodied blend of Caribbean rums, a DIY butter spice tea and a syrup featuring Nordic butter.
“I serve this cold weather treat in a warmed glass with hand-shaken cinnamon cream and grated nutmeg. It offers an escape to the harsh Chicago winter,” says Beary.
He starts with a full-bodied blend of Overproof Blended Caribbean Rum with Appleton 12-Year Jamaican Rum. Before adding the DIY syrup, you must make the DIY spice tea studded with black peppercorns, nutmeg, cinnamon sticks, and allspice berries. The DIY butter syrup includes fragrant homemade spice tea, Demerara sugar, and a rich pat of Nordic butter. The end result is hot, sweet and exactly what you want on a cold day.
PrintHot Buttered Rum
On a cold winter day make this Hot Buttered Rum recipe featuring two Caribbean rums, a DIY butter spice tea and syrup incorporating Nordic butter.
Ingredients
BUTTER SPICE TEA INGREDIENTS
• 1000ml Water
• 10 Grams Whole Black Peppercorn (Cracked)
• 30 Grams Whole Cinnamon Sticks (Cracked)
• 10 Grams Allspice Berries (Cracked) Whole Cloves
• 2 Grams Grated Nutmeg
BUTTER SYRUP INGREDIENTS
• 600 Grams Nordic Butter
• 800 Grams Butter Spice Tea
• 800 Grams Demerara Sugar
• 13 Grams Kosher Salt
• 10 Grams Ticaloid 210s
HAND WHIPPED CREAM INGREDIENTS
• 200ml Heavy Cream
• 20ml 1:1 Cinnamon Syrup
HOT BUTTERED RUM
- 8.5 oz Overproof Rum (Plantation OFTD)
- 8.5 oz Aged Jamaican Rum (Appleton 12-Year-Old)
- 17 oz Water
- 25.5 oz Butter Syrup
Instructions
BUTTER SPICE TEA METHOD
1. Warm the dry spices in a medium saucepan until fragrant
2. Add 1000ml water to the saucepan
3. Bring to a boil, then reduce heat to low and simmer for 10 minutes
4. Remove from heat and allow to cool to room temperature
5. Strain through a fine mesh sieve and set aside for later
* BUTTER SYRUP METHOD
1. In a large saucepan, slowly melt butter
2. Add sugar, spice tea, and salt to the pan. Stir well until sugar is incorporated
3. Slowly feather in the ticaloid and stir well, ensuring no clumps remain
4. If storing, cool to room temperature before placing in the refrigerator
HAND WHIPPED CREAM METHOD
1. Combine in a small glass bottle
2. Shake hard until thick but still pourable
HOT BUTTERED RUM
- Combine in a large container and stir well.
- Use a double boiler or sous vide bath, gently heat 170F, and hold for serving.
- Prewarm small glasses and fill ¾ full with hot buttered rum.
- Gently top with prepared hand-shaken cream poured down the back of the spoon.
SERVING INSTRUCTIONS
- Prewarm small glasses and fill 3/4 full with hot buttered rum.
- Gently top with prepared hand-shaken cream poured down the back of the spoon.
- Garnish with grated nutmeg.
Notes
Note you can also use store-bought allspice tea and whipped cream for this recipe.
