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Hot Buttered Rum Day, The Denizen Way

January 17, 2015

To celebrate National Hot Buttered Rum Day, we decided to do a little digging into the history of the drink.  Like so many legendary cocktails, this one’s origin is just that; left to legend and lore.

Hot drinks with eggs were a favorite in the colder months at the colonial tavern but no one seems to know, as a matter of fact, when butter first started to fortify a hot boozy mix.

Many recipes for the Hot Buttered Rum called for a greasy, oily, hot drink consisting of spirit, sugar, butter, and hot water.  Not far from a good ol’ classic Toddy, this variation seems not to be quite as sublime with the inclusion of a little bit of undissolved butter the not so subtle David Embury called the “final insult” of the drink he did not hold in high esteem in his writing The Fine Art of Mixing Drinks in 1948.

However, the drink had enough traction to land it in Trader Vic’s Book of Food and Drink in 1946, at least 150 years after it became famous as a drink that featured rum as its base.

The rum that became synonymous with the drink likely would have been a pot-stilled “English” style for which Vic became famous serving in his house cocktails like the Mai Tai from the island of Jamaica.

We think our blend of Martinique Rhum Grande Arome and Jamaican pot-stilled rums from four historic producers known as Merchant’s Reserve makes a pretty mean Hot Buttered Rum. We hope you agree.

There is no doubt that a batter is the key to making this drink and its cousin, the Tom & Jerry, consistently and conveniently.  We’ve taken a tip from some of our favorite recipes out there and suggest a quick and easy method for making a base batter for your Hot Buttered Rum that will last all winter.

To make the batter: 

•              2 lbs muscovado or raw cane sugar

•              1 tbsp ground cinnamon

•              1/2 tsp vanilla extract

•              1 tsp ground nutmeg

•              1 lb butter (softened)

•              1 quart organic vanilla ice cream (softened)

Combine ingredients, except the ice cream, in a large bowl and beat well with a whisk or large spoon. Stir in the ice cream until the mixture is uniform. Cover and store until frozen before serving. Store frozen.

Hot Buttered Merchant’s Reserve

2 oz Denizen Merchant’s Reserve

2 tbsp Hot Buttered Rum Batter (frozen)

Boiling water

Glass: 8 oz Mug

Combine the batter with Denizen Merchant’s Reserve in the mug. Fill with boiling water  and stir until dissolved. Finish with a pinch of fresh grated nutmeg and cinnamon to your liking.

Hot Buttered Rum for Rum Mixology

Marshall Altier

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