Hot Buttered Rum By Scott Beattie
Make 1 Cocktail
This classic drink appears on the Cyrus Cocktail Menu after the first truly cold night of autumn. Rich & delicious, it
will warm you to the bone. This recipe makes a richer hot buttered rum than you may have had in the past, further
enhanced with lots of holiday spice flavors layered through the buttery cream. My choice of rum is Charbay Tahitian
vanilla rum, but any good quality dark or aged rum would be a nice substitute. This drink is also great without the
rum.
3 ounces Hot Buttered Rum Batter (see recipe)
3 ounces boiling water
1 ½ ounces Charbay Tahitian Vanilla Rum
Whole Nutmeg, for garnish
COMBINE the batter with boiling water as described below, then add the rum and stir to mix. Using a microplane
grater, shave a little nutmeg on top. Always serve this drink with a spoon, as the butter may separate from the batter a
bit and need to be stirred back in.
HOT BUTTERED RUM BATTER
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Makes about 51/2 cups (enough for 15 cocktails)
3 Whole Nutmeg Pods
3 Tablespoons All Spice Berries
3 (3-inch) Cinnamon Sticks, broken into pieces
1 Cup Whipping Cream
1 ½ Pints Vanilla Bean Ice Cream
½ Cup Granulated Sugar
½ Cup Firmly Packed Brown Sugar
½ Teaspoon Kosher Salt
1 Pound (4-sticks) Unsalted Butter
Place the nutmeg pods in a towel & break them into pieces with a hammer or other blunt object. Place the nutmeg
pieces, allspice & cinnamon in spice or coffee grinder & process to a course powder. Heat a stainless steel pan over
medium heat to toast the spices. Once the spices are aromatic, add the cream & ice cream. Bring the mixture to a boil
& stir in the sugars and the salt. Cut the butter into 10 cubes and stir them in a few at a time until melted completely.
Remove the mixture from the heat. If you’re going to use all of the batter right away, mix in an equal amount of
boiling water. The batter is now ready to use.
If you want to freeze some of the batter for later use, don’t all the boiling water. Place the batter in a bowl to set over
a larger bowl of ice and stir occasionally until the batter reaches room temperature. Pour the batter into silicone ice
cube trays or measure out 3-ounce quantities & store in individual freezer bags. To serve, place 3 batter cubes or 3
ounces of batter with an equal amount of water in a saucepan over medium high heat. When the mixture boils, pour
in into a coffee mug, add the rum and stir. Shave a little nutmeg on top and drink up!