January 17 is Hot Buttered Rum Day. In honor of such a day and the freezing temperatures outside it is only appropriate to turn to The Modern Mixologist, Tony Abu Ganim and Mount Gay Rum for suggestions.
Tony may be found at www.themodernmixologist.com where recipes abound, upcoming events are published and you will find several articles and links sources for the professional and home bartender. There is so much more to see on Tony’s site. Be sure to check it out.
Hot Buttered Rum
1 pound Light Brown Sugar
16 tablespoons (2 sticks) Unsalted Butter – Room Temperature
2 teaspoons Cinnamon
Freshly Grated Nutmeg
1 to 2 teaspoons Allspice
2 teaspoons Vanilla Extract
For each drink:
1-1/2 ounces Rum
Boiling water, as needed
For the batter: Beat together the brown sugar, butter, spices and vanilla extract until well combined. Refrigerate in an airtight resealable container until ready to use.
For Each drink: Combine 2 heaping tablespoons of the batter and the rum in a warmed coffee mug. Add boiling water to fill to the top, and mix well. Serve with a spoon.
*Note: This must be served steaming hot, not lukewarm. It is best to make the batter in advance so the spices have an opportunity to mingle. Be sure to remove the batter from the refrigerator at least 6 hours before serving to allow it to soften. The recipe for the batter makes enough for 10 to 12 servings; refrigerate in an airtight container for up to 1 month, or freeze for up to 2 months.
Recipe courtesy of The Baddish Group representing Mount Gay Eclipse Rum.
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