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Hot Buttered Rum


1.5 oz
A rum aged in charred oak barrels that lend their color to the rum. If a recipe calls for this rum it is likely refuring to a darker colored rum with a rich and strong yet smooth flavor. Common varieties come from Jamaica and Haiti.
6 oz
You know what this is, dihydrogen monoxide. Used in cocktails to aide dilution and dissolution. It is liquid at room temperature but becomes solid 'ice' at 0 Celsius. Did you know ice is a mineral?
1 piece
A tree bark spice, commonly used as a grated garnish in cocktails, an ingredient in the cocktail, or floating as a whole piece as a garnish.
3 tsp
A 'catch-all' ingredient used in certain cocktails that call for in-depth, specific, or otherwise uncommon spices that aren't available to add to Mixel. The user should specify whats in this mix in the cocktail recipe.
1 tsp
A tree bark spice, commonly used as a grated garnish in cocktails, an ingredient in the cocktail, or floating as a whole piece as a garnish.
1 tsp
The seed from an evergreen tree, used as a grated garnish in many cocktails. A must for egg-nog and egg-nog like drinks. In sufficent amounts it gives a numbing sensation.
1 tsp
Pepper gets its spicy heat mostly from piperine derived both from the outer fruit and the seed. Black pepper contains between 4.6% and 9.7% piperine by mass, and white pepper slightly more than that. Used in classic cocktails like the Blood Mary and everything under that family.
0.75 tsp
The aromatic flower buds of a tree native to the Maluku Islands in Indonesia. Commonly used as a spice in cooking, but sometimes in cocktails too, apparently.
0.5 tsp
A spice from an evergreen tree commonly called star anise, staranise, star anise seed, Chinese star anise, or badiane that closely resembles anise in flavor. Usually used as a floating garnish.
0.5 tsp
A spice from the dried fruit of a pimento tree. The name 'allspice' was coined as early as 1621 by the English, who thought it combined the flavour of cinnamon, nutmeg and cloves.
2 cup
A dairy product containing up to 80% fat, which makes it solid at room temperature. Used in some cold-weather cocktails directly, or indirectly in a process called fat-washing.
4 cup
A granulated sucrose product (1/2 glucose to 1/2 fructose) made from molasses. What makes mom's chocolate chip cookies taste so dang good (and butter) (and love).
2 Tbsp
A super thick and dark by-product made form refining sugar cane or sugar beets into sugar syrup. It is also a component of refined brown sugar. Molasses has a very distinct, almost pot-still like funk, that pairs well in rum-based tiki drinks.
1 tsp
A liquid produced from macerating vanilla pods in ethanol. To be considered 'pure' the solution must contain a minimum of 35% alcohol and 100g of vanilla beans per litre. One drop goes a long way.

Combine the cinnamon, nutmeg, black pepper, cloves, allspice, and anise seed in a small bowl and set aside. Melt the butter in a saucepan over low heat. Add the sugar and stir. Add the molasses and vanilla extract and stir. Finally, stir in the spice mixture. At first, as you stir to combine, the butter will form a separate layer. Continue to stir over low heat until all the ingredients combine, including the butter, about 15 minutes. Remove from the heat. Let cool slightly. While still warm and malleable, pour the batter into a storage container. Let cool completely, then seal airtight, and store in the refrigerator where it will keep until the expiration date of the butter used to make it; note that date before you start the recipe. To serve: Add the 3 tsp of the batter and the rum to the mug. Top with hot water and stir well. Add garnish. #hot #straight #batch


Always feel free to play with the proportions. Another twist is the Wilford Brimley, created by our bartender Dane Barca: Add 2 barspoons of batter, 1 ounce of Coconut Cream (Lopez) and substitute 1 ounce of black blended overproof rum to the mug before topping with hot water. Top with 1 ounce of sweet cream (see Parisian Blonde) and grate nutmeg on top.


Herbal
Hot
Smuggler’s Cove
avg. 3.8 (14)
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