To the novice, the idea of adding a slab of butter to rum sounds a bit strange, but this recipe has been around since the colonial times and still remains popular.
So what do you do to your Hot Buttered Rum recipe when you’re the beverage director at a British Isles-inspired gastropub in Portland? Raven & Rose’s Dave Shenaut, who is also a Chilled 100 member in Portland, adds Irish butter and fresh, local, unfiltered apple cider to make this seasonal cocktail that much more unconventional. And trust us, it works. If you want to try this recipe at home, Shenaut advises you heat the ingredients on the stove and whisk before serving.
Apple Cider Hot Buttered Rum
- 1 oz. Buttered Batter*
- 1 1/2 oz. El Dorado 8 Year Dark Rum
- 1/4 oz. Lemon Juice (to Taste, Depending on Acidity of Cider)
- 2 oz. Fresh Pressed Apple Cider
- Freshly Grated Cinnamon, for Garnish
Preparation: Steam all ingredients in steam tin. Stir with spoon to make sure butter is melted. Pour into flashed Irish mug and garnish with freshly grated cinnamon.
- 1 lb. Softened Kerrygold Butter
- 1 lb. Brown Sugar
- 1 tsp. Jacobson’s Sea Salt
- 1/4 tsp. Allspice
- 1/4 tsp. Clove
- 1/2 of One Nutmeg
- 1 tsp. Cinnamon
- 1 tsp. Vanilla Extract
Preparation: Whip butter and sugar until fluffy then add freshly ground spices and vanilla extract. Store refrigerated up to one month or freeze up to three months.