Saturday, January 17, 2009

hot buttered rum

1 1/2 oz Mount Gay Eclipse or Extra Old Rum
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).
Today, Andrea and I went to the Hot Buttered Rum day event at Grand (Somerville, MA) where the lovely ladies of LUPEC, such as Pink Lady pictured above, were serving up said beverage. I had mine with the regular Eclipse rum and got to taste Andrea's made with the Extra Old as well. The Eclipse rum made for a smoother drink, whereas the Extra Old brought out the spices in the batter a lot more and made for a richer drink over all.

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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