It’s the season for hot cocktails! I was recently at my favorite Portland bar, the Rum Club, and they served a hot buttered rum they served. It was cold and humid outside, and nothing sounded better than a hot drink filled with rum and spices. In fact, I had never had one before, which I quickly corrected. The velvety texture of the butter complimented the spicy notes of the batter mixture and the rum warmed me up as soon as it touched my lips. I clearly missed this delicious seasonal drink and decided it was time to make a batch of batter for the house.
When I think of holiday spices, I often think of rye, and I wondered if it would be a nice compliment to add buttercream to it for a fun variation of the whiskey on the classic. I am happy to report that it was a heavenly wedding, and with the addition of a little cognac it had a nice roundness of flavor and made me very happy on a cold winter night. I hope you go to try it this holiday season, and that it will be a recipe to keep you happy and bright for the rest of the year. Cheers!
Hot buttered rye
- 1 1/2 oz Russell’s Reserve Rye
- 1/2 ounce of Pierre Ferrand 1840 Cognac
- 1 oz of butter dough *
- 4 ounces of hot water
Combine all the ingredients in a cup with a milk frother and garnish with grated nutmeg or cinnamon.
Soften 1 stick of unsalted butter. You want your butter to be soft but not too hot. Mix with 1/2 cup brown sugar, 1/8 tsp. grated nutmeg, 1/8 tsp. ground cinnamon, 1/8 tsp. allspice, 1/8 tsp. ground cloves, 1/8 tsp. of vanilla extract. Cream the butter with the spices using an electric mixer or a spatula and a little elbow grease. Wrap the dough in plastic wrap and place it in the refrigerator for at least an hour before using. Store in the refrigerator for up to a month.