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Hot Buttered Rum Cocktail

Hot Buttered Rum Cocktail
PREP TIME
5 min
YIELDS
6 servings

Excerpted from A Field Guide to Canadian Cocktails. Copyright © 2015  Scott McCallum and Victoria Walsh, photography by Juan Luna. Excerpted by permission of Appetite by Random House, a division of Random House of Canada Ltd. a Penguin Random House company. All rights reserved.

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Ingredients

4
cups apple cider, preferably unsweetened
12
oz Newfoundland Screech Rum or dark rum
4
tsp chilled Bakeapple Compound Butter or 4 tsp chilled salted butter + 1 Tbsp honey
6
cinnamon sticks, for garnish (optional)
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Directions

Step 1

Bakeapple Compound Butter: 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. Makes 4 tsp.

Step 2

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.

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