The World's Best Hot Buttered Rum Recipe

So Thanksgiving is right around the corner. Here in the Mayhew household, Thanksgiving is the high holy day of my year. Its my chance to take care of loved ones, celebrate the year and reflect on those who aren't joining us at the table this year. I have lost a lot of people in my life, more than I'll ever care to share on a blog, and sometimes I think that I live with the constant expectation that I won't see the next Thanksgiving. So for me, its always important to have a huge Thanksgiving feast. If its going to be my last, it better be the best too. So every year gets larger and more elaborate, but certain things always happen at my Thanksgiving. First, I always do the cooking. Sure, people might bring a side dish or a dessert, but rest assured, no one needs to bring anything because there will be leftovers for weeks when I am done.

This year, there is a definite chill in the November air here in Oregon, much more pronouncedly so than last year, I'm still going to barbecue my turkey but I'll need a little something to warm me up when I step back inside from my hourly checks on the bird. This year, I'm offering guests a Stone Fence (Buffalo Trace Bourbon, 2 dashes Angostura bitters and Apple Cider) as my cold drink and I'll offer up Hot Buttered Rum for those that need to take the chill off of their bones. Now, Hot Buttered Rum isn't the hardest drink to make in the world, and neither is the batter. That said, most of the Hot Buttered Rums I have tasted are downright nasty, and most batters just don't quite get it right. I'm going to offer a few easy do's and don'ts for making an enjoyable Hot Buttered Rum.

DO-

- Use a quality rum. I like one with some age on it. I'll be using Bacardi 8 this Thanksgiving, I don't think there is a better rum for a Hot Buttered Rum.

DON'T-

- Use cheap rum. Cheap rum is going to taste even cheaper when you warm it up. You can't hide poor quality ingredients in this drink.

DO-

- Make your own rum batter. It isn't hard, takes less than 10 minutes and you'll be amazed at the difference in quality.

DON'T

- Buy commercial buttered rum batter. Yuck. I have yet to try one that doesn't taste like chemicals and stabilizers.


So lets get down to the recipe shall we? I like to leave a stick of butter out for about an hour to soften it up to make this a really easy preparation.

Hot Buttered Rum Batter
1 stick butter, room temp
¾ c brown sugar
¼ cup agave nectar
½ tsp cinnamon
pinch salt
1/8 tsp nutmeg
1/8 tsp allspice
1/8 tsp clove

To make a hot buttered rum, simply slice a good dollop off of the batter, add to a mug with 2 oz Bacardi 8 rum, fill with hot water, stir to incorporate, and enjoy.

Here is wishing all of you the best this Thanksgiving.


Lance

Thursday Update

Ughh, stuck at the day job this morning, really not wanting to be here. I really need to find a way to get out of corporate America. Tonight, its First Thursday, a big art event in the Pearl, so 50 Plates should be really busy tonight. I hope so, as we need a good rush to see how the cocktail list performs and how the bar operates under a good solid rush.

Some other updates for you;

I'm still working on a review of Leblon cachaca , but it probably won't happen until Sunday. I'm turning into a huge Leblon fan, last night I was tired, so I just made some Leblon and 7s which worked perfectly in the 95 degree heat with no a/c. Look also for some more traditional Brazilian cachaca drinks as I get time.

I'm also working on a review of Bacardi 8, yet another sipping rum that I'm really getting into. I'm starting to be convinced that the rum/cachaca category offers far more value for dollar spent than any other spirits category.

I've been debating doing a review of New Amsterdam gin, a new gin on the market from Gallo, but I don't think I have time. Its not a flavor profile that I particularly care for (its sweet, with a very pronounced orange flavor), but just because its not for me doesn't mean that it can't play an important role in the marketplace. This should be an easy gin for bartenders to convert their mandarin and soda drinkers over to. In other words, this might be the gateway gin I've been waiting for. I'll be keeping my eye on New Amsterdam to see how they do, I think there is a real opportunity for them to market this to young vodka drinkers.

I received a bottle of Sobieski vodka yesterday. You all probably know that I'm not a huge vodka fan, but say "Polish" and "rye" when we are talking vodka and you are likely to grab my attention. I've go the bottle stashed at my desk so that I can bring it in tonight so that I can play with it along with Suzanne Allard, a self described "vodka girl". The price point on this stuff is amazing, if its quality product we're going to need to get it into Oregon asap.

I'm also busy with finalizing things for the Oregon Bartenders Guild's upcoming cocktail competition as part of the Great American Distillers Festival. Its really going to be a great competition and there is still room available to compete. For more info, go to www.distillersfestival.com

Lastly, I've got a new drink to foist upon an unsuspecting public. Its really tasty and I've got to get it up soon. But I doubt that it will happen tonight.