Hot Buttered Rum

This rum recipe is an except from A Field Guide to Canadian Cocktails, by Victoria Walsh and Scott McCallum.

INGREDIENTS
  • 4 cups apple cider, preferably unsweetened
  • 12 oz (360 ml) Newfoundland Screech Rum or dark rum
  • 4 tsp (20 ml) chilled Bakeapple Compound Butter or 4 tsp (20 ml) chilled salted butter
  • 1 tbsp (15 ml) honey
  • 6 cinnamon sticks, for garnish (optional)
METHOD

Makes 
6 servings

  1. Set out 6 warmed heatproof mugs or Irish coffee glasses.
  2. Pour 2 oz (60 ml) screech into each mug.
  3. If using compound butter, omit honey. If using regular butter, spoon 1⁄2 tsp (2.5 ml) honey into each mug.
  4. Pour 2⁄3 cup (160 ml) warm cider into each mug.
  5. Thinly slice compound or regular butter.
  6. Top each drink with a little butter. Garnish with cinnamon sticks, if you like.

Bakeapple Compound Butter

  1. In a small bowl, stir 1 tbsp (15 ml) room-temperature butter, preferably lightly salted, with 1 tsp (5 ml) bakeapple or apple jelly.
  2. Mound on top of plastic wrap and roll into a small log.
  3. Wrap and refrigerate until chilled. ompound butter will keep, sealed and refrigerated, for up to 2 weeks. Makes 4 tsp.
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