Hot Buttered Rum Cocktail
Ingredients
- 2 barspoon Honey
- 1 knob Unsalted butter
- 2 oz Caribbean blended rum aged 6-10 years
- 2 pinch Freshly grated nutmeg
- Top up with Boiling water
Method
Glassware:
Serve in a Toddy glass
Prepare:
- Select and pre-heat a TODDY GLASS.
- Prepare garnish of cinnamon stick & lemon slice (studded with cloves).
Method:
- Place bar spoon loaded with honey in warmed glass.
- Add other ingredients.
- STIR until honey and butter are dissolved.
Garnish:
- Garnish with cinnamon stick & lemon slice (studded with cloves).
Review:
In his The Fine Art of Mixing Drinks, David Embury says, "The Hot Spiced Rum is bad enough, but the lump of butter is the final insult. It blends with the hot rum just about as satisfactorily as warm olive oil blends with champagne!"
It's rare for us to question Embury but we rather like this slightly oily, warming, spicy toddy. This cocktail is even better when you use heated dry cider instead of boiling water.
