Since we’re discussing Alaska this month, though it’s now the warm season for most of us, nothing helps melt through seasonal cool weather like a cocktail classic: hot buttered rum.
This hearty, warming drink is pure cocktail comfort food. Have a favorite wintry ingredient? Try adding it into the mix! The vanilla extract in this particular recipe brings a delicious depth to the drink, but using sarsaparilla or ginger instead of vanilla will yield a completely, delightfully different flavor profile.
Hot buttered rum is also a great reason to use some of those liqueurs gathering dust in your collection. For example, if you’ve still got a bottle of Drambuie or Galliano taking up space in your liquor cabinet since 1983, this is your chance to throw in a splash and put them to work. Endlessly customizable, you’d be encouraged by any creative bartender to use this base recipe as a springboard to cocktail creativity.
Thirsty yet? Lets get mixing!
Ingredients:
- 1 stick (4 ounces) unsalted butter
- ½ cup light brown sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cloves
- 1 teaspoon ground nutmeg
- 1 teaspoon ground allspice
- Pinch of salt
- 2 ounces dark or aged rum
- 6 ounces hot water
- Cinnamon stick, for garnish (optional)
Directions:
- In a mixing bowl, combine butter, vanilla extract, sugar, spices and salt.
- Beat until well combined.
- In a heat-proof glass or mug, combine aged rum with 1 ounce (2 tablespoons) spiced butter mixture.
- Remaining batter can be stored in airtight container in refrigerator for future use.
- Top with hot water and stir until ingredients are well incorporated.
- Garnish with cinnamon stick if preferred.
Bonus edition: Hot Buttered Sourdough Rum
Mountaineers on expedition add butter to their nighttime beverages to help their bodies’ metabolism stay burning warm through the night. So a buttery warm drink might be just what the doctor ordered for your customers—and this one sports a local twist. Dissolve two sugar cubes in a mug with a little hot water, then add two ounces of Fairbanks Sourdough Rum from Ursa Major Distilling. Slide in a part of unsalted butter and fill the mug with hot water, topping with a sprinkle of nutmeg.
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See the original recipe posted here.