Hot buttered rum: Difference between revisions
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* 1 cup dark brown sugar |
* 1 cup dark brown sugar |
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* 4 oz unsalted butter, room temperature |
* 4 oz unsalted butter, room temperature |
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* 1 |
* {{frac|1|1|2}} tsp ground cinnamon |
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* 1 |
* {{frac|1|1|2}} tsp nutmeg or mace |
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* 1 |
* {{frac|1|4}} tsp ground cloves |
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* 1 |
* {{frac|1|8}} tsp salt |
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Method: |
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# Put all ingredients in a mixing bowl and mix thoroughly |
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=== Preparing the Cocktail === |
=== Preparing the Cocktail === |
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Ingredients (serves one): |
Ingredients (serves one): |
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* 2 |
* 2 tbsp refrigerated Hot Buttered Rum batter |
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* 6 oz boiling water |
* 6 oz boiling water |
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* 1 |
* {{frac|1|1|2}} oz dark rum |
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* 1 |
* 1 tbsp light cream (optional) |
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* nutmeg |
* nutmeg, to garnish |
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Method: |
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In a hot beverage mug combine hot buttered rum batter with boiling water, stirring well until dissolved. Add in rum (and cream, if using). Garnish with a sprinkle of nutmeg. |
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# Spoon batter into a hot beverage mug, add boiling water and stir well until dissolved |
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# Add rum and cream (if using) and stir |
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# Garnish with a sprinkle of nutmeg |
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==References== |
==References== |
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Revision as of 12:31, 17 February 2013
| Cocktail | |
|---|---|
 Hot buttered rum in a mug | |
| Type | Mixed drink |
| Standard drinkware |  |
| Commonly used ingredients | rum, butter, hot water or cider, sweetener and spices |
Hot buttered rum is a mixed drink containing rum, butter, hot water or cider, a sweetener, and various spices (usually cinnamon, nutmeg, and cloves). It is especially popular in the fall and winter and is traditionally associated with the holiday season. In the United States, the drink has a venerable history which dates back to colonial days.[1]
A notable variation is served at the Heathman Hotel, in Portland, Oregon, the so-called "Jay’s Famous Hot Buttered Rum," in which the hot drink is "creamed together with vanilla ice cream and chilled into a paste."[2]
History
After molasses began being imported to Colonial America from Jamaica, and distilleries opened in New England in the 1650's, colonists began adding distilled rum to hot beverages such as toddies and nogs, creating beverages such as hot buttered rum and eggnog, among others. In the contemporary United States, the term "hot toddy" and "hot buttered rum" can be used interchangeably, although variations of each will occur regionally.
Spiced rum drinks are especially popular during the winter months. Charles Coulombe, author of Rum: The Epic Story of the Drink that Conquered the World, writes that rum has always been an "important component of American holiday celebrations", and given the Puritanical ban on outright celebration of religious holidays, hot toddies and spiced rum drinks share an association with American civic holidays, such with New Years and Thanksgiving.
Hot buttered rum is made by blending a buttered rum batter with dark rum - rum which has been barrel aged for a considerable length of time to retain a deeper, molasses flavor. Use of light rum or spiced rum is also an option and may be preferred by those who appreciate the mild or spicier taste, respectively. Recipes for buttered rum batter, dating at least as far back as a 1917 publication of the The Ideal Bartender, include butter, nutmeg and sugar at the very minimum. Commercial hot buttered rum batters often add powdered sugar, rum flavor, and other mulling spices.[3]
Recipe
Preparing the Batter
Ingredients (makes eight servings):
- 1 cup dark brown sugar
- 4 oz unsalted butter, room temperature
- 1+1⁄2 tsp ground cinnamon
- 1+1⁄2 tsp nutmeg or mace
- 1⁄4 tsp ground cloves
- 1⁄8 tsp salt
Method:
- Put all ingredients in a mixing bowl and mix thoroughly
- Refrigerate in a sealed air-tight container for up to two months. This mixture may also be frozen for up to one year before using.
Preparing the Cocktail
Ingredients (serves one):
- 2 tbsp refrigerated Hot Buttered Rum batter
- 6 oz boiling water
- 1+1⁄2 oz dark rum
- 1 tbsp light cream (optional)
- nutmeg, to garnish
Method:
- Spoon batter into a hot beverage mug, add boiling water and stir well until dissolved
- Add rum and cream (if using) and stir
- Garnish with a sprinkle of nutmeg
References
- ^ "Questions of readers answered". Hartford Courant. 1939-02-05.
{{cite news}}:|access-date=requires|url=(help); Cite has empty unknown parameter:|coauthors=(help) - ^ Scarpa, James J. (2009-12-09). "Operators warm up to winter with heartier cocktails". Nation's Restaurant News. Retrieved 2009-12-10.
{{cite news}}: Cite has empty unknown parameter:|coauthors=(help) [dead link] - ^ Stephanie Jolly
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