Appleton and the Hot Buttered Rum
The title sounds like a kid’s story written by a bartender, but alas, it’s a libation not literature.
It’s no secret that one of my favorite winter drinks is the Hot Buttered Rum. And with the past two weeks of wintry blasts, I have been indulging my customers (and myself) with this toasty tipple as a way to shake off the cold.
There are plenty of pre-made batters on the market, some of which are mighty fine. But that isn’t what this blog is about: It’s about quality mixology and from scratch ingredients, so let’s get out the stuff to make a great rum batter at home!
Start with 1 pound of brown sugar and 1/2 pound of butter. Place then in a mixer and set to low. We want to thoroughly combine these before we get going with the rest of the ingredients ( about 5 minutes).
Now for the flavor: start with 1/2 tablespoon each of cinnamon, nutmeg, clove (all ground of course), and a 1/2 teaspoon of pure vanilla (available at gourmet markets). Now this is where I divert and leave it up to you with what else to add. Take a look at your spice cabinet and get your brain a-thinking and your palate a-tasting. There are a host of options so be creative!
Once you have your batter, set it in an air tight container and keep in the chill-chest when you’re not using it. it’ll keep for a couple of months. If don’t think you will use all of this in that time, omit adding the butter to your recipe, adding it back in when you make a drink. It’s not as good, but will do just fine.
To make a Hot Buttered Rum, take 1 to 1 1/2 teaspoons of your batter, add 1 1/2 oz. of good rum, and boiling water. stir to combine, and drink.
Which rum, you ask? My choice is Appleton’s. The rich smooth flavors lending to orange peel, cocoa and spice are a perfect complement for our drink. Appleton offers many different rums ranging from the Special ( a well style, very good, but let;s upgrade), V/X ( a blend of 15 different rums), Reserve, 12 year, 21 year and 30 year! Each rum is meticulously made from 100% mechanically harvested sugar cane, and fermented with water that is naturally filtered from limestone rich spring ( like bourbon). The rums are also aged in American Oak barrels which adds to the rich flavors aged in the warm days and cool nights of the islands. The entire process is overseen by Master Blender Joy Spence, the first woman to hold such a title in the industry.
Each rum is a blend (except the limited 30 year), and by law, the youngest rum in the bottle is what is on the label Appleton is a regular call in my bar as a frequent quencher in my home.
Thirsty for one more drink? Gee, twist my arm….
- 1/12 oz Appleton Reserve
- 1/2 oz Runny Honey (1:1 honey and water)
- 1 oz peach nectar
- 1/2 oz lime juice
- 6 mint leaves
- Splash of Ginger Beer
Muddle mint , honey and lime juice in a Collins glass. Add ice, peach nectar and Appleton Reserve. Stir to combine. Top with ginger beer (just a splash!!) Garnish with a lime wheel.
For more information about Appleton Estates Rum, click here