{"id":7722,"date":"2016-10-31T18:09:06","date_gmt":"2016-11-01T01:09:06","guid":{"rendered":"http:\/\/lesliedinaberg.com\/wordpress\/?p=7722"},"modified":"2016-10-31T10:12:05","modified_gmt":"2016-10-31T17:12:05","slug":"cocktail-corner-hot-buttered-rum","status":"publish","type":"post","link":"https:\/\/lesliedinaberg.com\/wordpress\/?p=7722","title":{"rendered":"Cocktail Corner: Hot Buttered Rum"},"content":{"rendered":"
\"Hot

Hot Buttered Rum from Eureka!, courtesy photo.<\/p><\/div>\n

A Spirited Toast to All Things Alcoholic! By Leslie Dinaberg\u00a0<\/a><\/strong><\/p>\n

These colder days put me in the mood for warmer drinks, like Hot Buttered Rum<\/a>, a sweet, sentimental favorite that brings the flavors of fall to life.\u00a0Our friends at\u00a0Eureka!<\/a>\u00a0(601 Paseo Nuevo) have a tasty version available through Nov. 23 (which is the Wednesday before Thanksgiving).\u00a0<\/span><\/p>\n

They were also generous enough to provide us with a recipe to make Hot Buttered Rum at home.<\/p>\n

Ingredients:<\/i><\/b><\/span><\/p>\n

3 bar spoons of Hot Buttered Rum batter<\/span><\/p>\n

2 oz White Rum<\/span><\/p>\n

Top with hot water<\/span><\/p>\n

1 unsalted butter slice (1\/8 inch thick, 1 inch x 1 inch)<\/span><\/p>\n

1 cinnamon stick<\/span><\/p>\n

Hot Buttered Rum Batter Recipe:<\/i><\/b><\/span><\/p>\n

1 quart vanilla ice cream<\/span><\/p>\n

1 lb unsalted butter<\/span><\/p>\n

1 lb brown sugar<\/span><\/p>\n

1 lb powdered sugar<\/span><\/p>\n

3 tsp ground nutmeg<\/span><\/p>\n

3 tsp ground cinnamon<\/span><\/p>\n

Procedure:<\/i><\/span><\/strong><\/p>\n

1. In a large mixing bowl allow the ice cream and butter to sit at room temperature until soft\/nearly melted.<\/span><\/p>\n

2. Add the remaining ingredients<\/span><\/p>\n

3. Using a rubber spatula gently mix the ingredients together.<\/span><\/p>\n

3. Once the ingredients are decently mixed, use a bermixer to continue to mix until the batter is smooth.<\/span><\/p>\n

4. Batter can be stored in reach in fridges behind bar during the day but should be kept in freezer overnight<\/span><\/p>\n

Creating the Cocktail:<\/i><\/span><\/strong><\/p>\n

1. Using bar spoon place three spoonfuls of hot buttered rum batter into cocktail mug. Leave spoon in mug and do not rinse off<\/span><\/p>\n

2. Pour 2 oz of house white rum into mug<\/span><\/p>\n

3. Add hot water from hot water carafe <\/span><\/p>\n

4. Using same spoon used to scoop batter, stir the mixture together until frothy. <\/span><\/p>\n

5. Take pre-portioned butter slice and place on top of froth. <\/span><\/p>\n

6. Garnish with cinnamon stick placed across the top of the mug (see picture)<\/span><\/p>\n

Eureka! recommends\u00a0enjoying this cocktail alongside the Chocolate Torte or Apple Crisp for the perfect combination. Sounds good to me.<\/span><\/p>\n

Cheers! Click here<\/a> for more cocktail corner columns.<\/p>\n

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\"Leslie<\/p>\n

When she\u2019s not busy working as the editor of Santa Barbara SEASONS, Cocktail Corner author Leslie Dinaberg writes<\/i>\u00a0magazine articles, newspaper columns and grocery lists. When it comes to cocktails, Leslie considers herself a \u201cgoal-oriented drinker.\u201d<\/i><\/p>\n

Originally published in Santa Barbara Seasons<\/em><\/a> on October 28, 2016.<\/p>\n<\/div>\n<\/article>\n

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