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Hot Buttered Rum
This’ll cure what ails you. When cold weather starts
chilling the bones, don’t reach for an extra sweater;
instead, reach for the phone, invite over some friends,
and have them pick up some rum and cider en route (and
butter, if you’re butter-deficient). While they’re
rounding up the supplies, you can start warming the mugs.
Serves 10
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20 ounces dark rum
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5 ounced Simple Syrup
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1 quart apple cider
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2 1/2 sticks (20 tablespoons) unsalted butter
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1 quart boiling water
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Cinnamon sticks for garnish
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Freshly grated nutmeg for garnish
Add 2 ounces rum and 1/2 ounce simple syrup each to 10
sturdy 12-ounce heatproof mugs. Fill the mugs halfway with
cider.
Add a 2-tablespoon pat of butter to each mug. Fill the
mugs with boiling water.
Garnish each mug with a cinnamon stick (which will double
as a stirrer) and some nutmeg.
Simple Syrup
Simple syrup will keep, tightly covered, up to a week
unrefrigerated and up to a month refrigerated.
Makes 4 cups
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2 cups water
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3 cups granulated sugar
In a medium-size saucepan, combine the sugar and water.
Bring to a boil over medium- high heat and continue to let
boil, stirring, until the sugar has dissolved.
Remove the pan from the heat and let cool completely.
Recipe from Party Drinks!
50 Classic and Lively Libations
By A. J. Rathbun (Harvard Common Press; September 2004;
$12.95/Hardcover; ISBN: 1-55832-273-6). |
