Some of the best cocktails have been around for a very long time. A good Hot Buttered Rum is a classic cold weather libation that is especially popular during the winter holidays. We see this one popping back up on many bar menus with the awesome resurgence of vintage drinks and spirits. Sunshine finally crafted his own recipe for the rum batter that you can now make by following this recipe.
What makes this version of an old time drink more special? Two things. Sunshine uses salted butter to add just a touch of savory to an otherwise sweet drink. And, by listener suggestion the recipe now includes a lightly brewed Earl Grey tea as the base vs. using plain hot water. Mahalo to our long time listener Mr. McKinley for the suggestion.
Better Buttered Rum Batter
Two sticks salted butter (1/2 lb) softened
4 cups confectionary sugar
1/2 Teaspoon ground cinnamon
1/2 Teaspoon ground allspice
1/2 Teaspoon ground ginger (optional but a wonderful addition)
1/8 Teaspoon ground cardamom
In a mixer cream the butter by slowly adding the sugar. Scrape the side of the bowl with spatula several times during this process. Add all of the spices and mix on slow speed until evenly mixed. Scrape bowl one more time. Mix on high for 2 minutes until batter aerates just slightly. Store in a glass dish with lid in the refrigerator for up to 45 days.
Better Buttered Rum
1 Tablespoon softened rum batter
4 oz Earl Grey Tea Hot
1.5 oz amber or dark rum of choice (Appleton, Plantation, J. Wray, Zaya)
Add rum batter to a glass suitable for hot tea or coffee. Add hot tea and stir until batter melts completely. Add rum and stir lightly. Garnish with a cinnamon stick and serve to everyone at once. Happy Holidays.