2 heaping tbsp Batter (see below)
Boiling Water
Add rum and batter to a coffee mug, fill with hot water, and stir.
Hot Buttered Rum Batter
1 pound light brown sugar
1/2 pound unsalted butter (softened)
2 tsp ground cinnamon
2 tsp ground nutmeg
1/2 tsp ground allspice
2 tsp vanilla extract
1 1/2 oz rum
In a mixing bowl, beat the ingredients into a mixing bowl until well combined. Refrigerate (good for a month) or freeze (for longer).
Also on hand was Adam from The Boston Shaker who was showing off his new products to us and explaining various cocktail techniques and tools to the customers. You can read the previous post I made about his section at Grand here. Now what to do with this bottle of Angostura Orange...
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