January 17 is Hot Buttered Rum Day. Enjoy this Hot Buttered Rum created by Tony Abou-Ganim using Mount Gay Rum. The month of January is full of surprises.  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 Abou-Ganim and Mount Gay Rum for suggestions.

This Hot Buttered Rum recipe 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.

Tony may be found here 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.

Recipe and photo courtesy of brand representatives.

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Cheri Loughlin is the Omaha writer and photographer behind www.intoxicologist.net and author of Cocktails with a Tryst: An Affair with Mixology and Seduction. You can email Cheri with comments and questions at str8upcocktails@gmail.com.

Hot Buttered Rum

One thought on “Hot Buttered Rum

  • January 18, 2012 at 11:34 am
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    I can’t wait to try this – hot buttered rum is one my favorite drinks!

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