Hot Buttered RumRecipe By: Courtesy of A Field Guide to Canadian Cocktails by Scott McCallum and Victoria Walsh
This riff on the classic Hot Buttered Rum is brightened by the use of a compound butter that blends salted butter and bakeapple. If you can’t get your hands on bakeapple, plain butter (instead of the compound butter) will do the trick.
- 4 cups apple cider, preferably unsweetened
- 12 oz. Newfoundland Screech Rum or dark rum
- 4 tsp chilled Bakeapple Compound Butter (recipe, below) or 4 tsp chilled salted butter + 1 Tbsp honey 6 cinnamon sticks, for garnish (optional)
- Pour cider into a large saucepan. Set over medium heat. Heat until steaming but not boiling. If cider is very sweet, dilute with a bit of water.
- Set out 6 warmed heatproof mugs or Irish coffee glasses. Pour 2 oz screech into each mug. If using compound butter, omit honey. If using regular butter, spoon 1⁄2 tsp honey into each mug. Pour 2⁄3 cup warm cider into each mug. Thinly slice compound or regular butter. Top each drink with a little butter. Garnish with cinnamon sticks, if you like.
Bakeapple Compound Butter (Makes 4 tsp)
- In a small bowl, stir 1 tbsp room-temperature butter, preferably lightly salted, with 1 tsp bakeapple or apple jelly. Mound on top of plastic wrap and roll into a small log.
- Wrap and refrigerate until chilled. Compound butter will keep, sealed and refrigerated, for up to 2 weeks.